Monday, 23 November 2015

Ulli Theeyal ( Shallots in roasted coconut gravy)

Ulli Theeyal, its delicious curry with a flavour of roasted coconut, shallots and tanginess from the tamarind. Its a great curry with minimum ingredients. Here is recipe for you all to try.

  • Shallots / Small Onion 15 - 20, sliced
  • Coconut 1/2 cup, grated
  • Coriander Powder 1 to 1 1/2 tsp
  • Red Chilli Powder 1 to 1 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Fenu greek Seeds a pinch
  • Tamarind size of a small lemon
  • Mustard seeds 1/4 tsp
  • Dry Red chilli 2 nos
  • Curry Leaves 2 sprigs
  • Salt
  • Oil

Heat oil in a pan and add coconut, fry the coconut till it turns a darker shade of brown. Make sure you stir it continuously. Remove it from fire and add masala powderes, chilli powder, coriander powder, turmeric powder. Keep it back on fire and cook stir fry for a min. Remove from fire and let it cool completely. 

Grind the coconut masala mix without water to a smooth paste. The oil from coconut will be released while grinding and the paste will be liquid.

Soak tamarind in warm water for 10 minutes. Heat oil in a medium size sauce pan and add the sliced small onion and curry leaves. cook till the onion become translucent and brown but not crispy. Add coconut paste, squeezed tamarind water and salt. Mix well. Add half cup warm water and bring to boil. Reduce flame to lowest and cook for 5 minutes. Remove from fire. Heat oil in a small pan and crackle mustard seeds and fenugreek seeds. Add dry red chilli and curry leaves. Pour this to the theeyal. Serve with warm rice.

NB: You can keep this curry in the fridge for a week. I didn't get curry leaves while making this so missed that flavour. If it thickens add warm water accordingly. Enjoy cooking..

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