Ulli Theeyal /Shallots curry in coconut gravy

Ulli theeyal

There are many types of Kerala theeyal and Ulli theeyal/shallots in roasted cocunut gravy is of the my favourite amongst all types of theeyals. And I think my mom prepares the best Ulli theeyal. This is a must for lunch whenever I visit her or she visits us.

I love the onions soaked in the roasted coconut gravy.I think nothing can substitute Ulli theeyal. U can have this along with chappati/roti or rice.

Ingredients:                                               Quantity                                                                                                                      
Shallots(Cheeriya ulli) chopped                 :1 bowl
Jaggery                                                            : a small pinch

For Gravy:
Fresh grated Coconut                                 : 1/2 Cup
Cumin Powder                                             : 1/2 tsp
Chilly powder -                                            : 2 to 3 tbsp
Turmeric powder                                         : 1 tsp
Corriander powder                                      : 3 tsp
Asafoetida(Kaayam)                                   :  a pinch
Fenugreek Powder(Uluvappodi)             :  a pinch
Water                                                              : As required
Small sized ball of Tamarind
                           
For seasoning:  
Curry leaves                                               :  a Few  
Whole red chill                                          :  2
Mustard                                                     : 1 tsp
Oil                                                               :  As required

 

Preparation  Method:                                                                                                      
               

• Take a pan, heat 1 tstp of oil, add the chopped shallots and saute it till it turns light brown , no need to fry it till it turns dark brown,add curry leaves into the pan, keep stiring and cook it for 1-2 mins and keep it aside.Soak tamarind in 1/2 cup of lukewarm water for 15-20 mins.Squeeze it well .Keep the extract aside.

   Preparing the coconut gravy:

• In a frying pan, roast the grated coconut till it turns light brown, then add the coriander powder and again roast it for another 2 mins on medium flame. Turn off the stove and add turmeric and chill powder and roast the entire mixture again for 2-3 mins. Note: Turning off the stove before adding turmeric and chill powder will avoid them from burning.
• Grind the above mixture into fine paste by adding little water.
• Add this paste into the slightly fried Shallots, add Jaggery, salt, tamarind paste(Add tamarind paste as per taste lest it turns out to be too sour).
• Cook the shallots in the above gravy for 10 mins on low flame, so that the shallots abosorb the gravy very well and remove it from the flame .

For seasoning:

•  Heat 1-2 tbsp of oil and add mustard seeds,whole red chillies, curry leaves and allow it to splutter.Add a pinch of Asafoetida,and Fenugreek powder into it and stir well.
• Pour this into the cooked shallots curry and cover it with the lid, keep it covered for 2-3 mins.
• Serve hot with rice or chapati.

Tips:

• Once the seasoning is added into the curry cover the dish immediately with a lid so that the dish can absorb the aroma and flavour of the seasoning.