Ulli theeyal / Shallots in roasted coconut sauce

   Ulli theeyal / Shallots in roasted coconut sauce

   

Ulli theeyal / Shallots in roasted coconut sauce

   Ulli theeyal an authentic and traditional shallots based curry from Kerala Cuisine. Made from roasted coconut. This is one of the flavorful dish made with shallots or small onion. It's very delicious goes well with steamed rice. 

INGREDIENTS :-

* Shallots - 1/2 cup

* Tamarind - small gooseberry sized

* Turmeric powder - 1/4 tsp

* Coconut oil - 1 tbs

* Dried red chilli - 2

* Mustard seeds - 1/2 tsp

* Curry leaves - 1 sprig

* Salt - to taste

For roasting coconut :-

* Grated coconut - 3/4 cup

* Shallots - 2

* Chilli powder - 1 1/2 tsp

* Coriander powder - 2 tsp

* Coconut oil - 2 tsp

* Curry leaves - 1 sprig

METHOD :-

* Heat a pan then add grated coconut and 2 sliced shallots. 

* First dry roast them for 1 minute in medium flame. 

* Then add coconut oil to this. 

* Roast them till it becomes dark golden brown color in medium to low flame. 

* Once it done turn off the flame.

* Then add curry leaves, chilli powder and coriander powder. 

* Mix it and let it cool down completely. 

* Transfer the cooled roasted coconut mix to a mixer jar. 

* Grind it without adding water to fine paste. Set aside. 

* Peel the shallots and cut into big pieces and set aside. 

* Mix it tamarind with little water. Mix it with your hands. Then strain it. Tamarind paste is ready. Set aside. 

* Heat a khadai Or earthen pot, add coconut oil when it becomes hot add mustard seed. Wait to pops up. 

* Then add dried red chilli and curry leaves. 

* After that add cleaned shallots. Saute it for 1 minute. 

* Add tamarind paste, salt and turmeric, 1/2 cup of  water. 

* Let it boil for 2 minutes. 

* Then add roasted coconut paste. Add enough water to correct the consistency. 

* Let it boil for 5 minutes in medium to high flame. 

* Turn off the flame. 

* Tasty ulli theeyal is ready. 

ENJOY!!!! 



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