Ulli theeyal is a Kerala’s delicacy. It is a coconut base shallots curry. Finely chopped shallots are simmered in the roasted coconut masala and tamarind sauce. In the same recipe, we can add any vegetable. Ulli theeyal goes well with steamed rice and appam.
You may also like other kerala recipes like vendaikka pachadi, beetroot pachadi, valaithandu pachadi, kerala prawn roast.
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Ingredients
3 tbsp of coconut oil
10- curry leaves
350 grams of shallots – finely chopped
(If the shallots are pretty small, use whole shallots)
15 to 20 grams of tamarind(adjust tamarind to taste)
(soak the tamarind in half cup of warm water for 10 minutes and then squeeze and dissolve the tamarind in the water, discard the residues.)
1.5 cups of water
1 cup of homemade thin coconut milk
Theeyal Masala:
2 tbsp of coconut oil
1 tbsp of coriander seeds
5- dry red chili(long)
1 cup of grated coconut
(use only white part of the coconut)
1/8 tsp of fenugreek seeds
Procedure:
Step 1: Theeyal Masala:
1. In a pan heat required oil and when the oil is hot, fry the coriander seeds until golden followed by dry red chili and grated coconut. Keep the flame over medium-low, slowly roast the coconut until light brown. Transfer the roasted coconut and spices to a plate and let it cool. Once cooled, grind the theeyal masala into a thick and smooth paste. Add required water while grinding.
Step 2:
1. In a pot heat required oil and fry the shallot and curry leaves until onion is golden.
2. Add in the theeyal masala, tamarind water with some plain water, let the Ulli theeyal boil for 10 minutes or so. After 10 minutes, add in the coconut milk and mix well, let it simmer until thickened. Season the Ulli theeyal with required and turmeric powder.
Serve the Ulli theeyal with steamed rice and appam.
