Ulli theeyal curry with shallots
One of the popular dish of Kerala which is very spicy and tangy. There are different variety of theeyal a like pavakka theeyal, kadala theeyal even with prawns you can make. Today I am using shallots to make this gravy. If you like you can add soaked cooked white channa little to make this gravy. This gravy is full of shallots, roasted coconuts and some spice mix. Very good combination for rice, aappam, dosa, idly ect. It’s will not spoil easily. I suggest you to use coconut oil to fry the coconut which will give a good taste to the gravy. If you want you can use any other oil also. You can keep in the fridge and use. My amma used to fry the coconut and keep. When ever she want to make she will use the fried coconut.
Preaparation time approx 45 minutes
1 heaped cup grated coconut
25 to30 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 pan add 1 tsp oil and fry the coconut till it turns brown in color.keep aside
Peel the shallots .
Chop the shallots .
In a pan using 1 1/2 tsp oil fry the chopped shallots 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.