Ulli theeyal curry with shallots
Ulli theeyal is a popular dish in Kerala. The taste is well balanced and can be made spicy as per your taste palate. This theeyal can be made in different ways with bitter gourd (pavakai) or channa or prawns.
I generally use shallots for the gravy. The gravy goes well with dosa, aappam, idly and rice.
Let’s look at the ingredients and the method for this gravy.
Cooking time: approx 45 minutes
- 1 heaped cup grated coconut
- 25 to 30 chopped shallots + 4 shallots for seasoning
- 2 heaped tsp coriander seeds
- 8 to 10 red chillies. Adjust as per your taste
- 3 tsp coconut oil
- 1/2 tsp turmeric powder.
- Salt to taste
- 2 tsp coconut oil
- 1/2 tsp mustard seeds
- 1 red chilly
- 2 spring curry leaves
- 1/2 cup thick tamarind juice
In a non-stick pan add 1 tsp oil and fry the coconut till it turns brown in color and keep aside
Peel the shallots
Chop the shallots
Once the coconut is fried, use the same non-stick pan to fry the chopped shallots in 1 1/2 tsp oil till it turns brown
Add tamarind juice and 1 cup of water.
Add turmeric powder and salt. Boil till the raw smell goes from tamarind juice.
In the mean time in a pan add 1/2 tsp oil fry the coriander seeds and red chillies till it is crispy.
Grind the coriander seeds, chillies and roasted coconut into a fine paste adding water.
When the shallots in tamarind juice are cooked, add the coconut paste. Add water according to the thickness. Let it boil. When it is boiled switch of the stove.
In a pan add 2 tsp oil heat. Add mustard seeds and 1 red chilly and chopped curry leaves. Add chopped balance 4 onions.Fry till it turns brown . Pour over the curry.