Ulli Theeyal Recipe – Shallots in Tamarind and Coconut Sauce
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4-5
Author Puja
Ingredients
Shallots/pearl onion - 30 + 5
Grated cococnut - 1 cuptightly packed
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Red chilli powder - 2 tsp
Tamarind - 1 small lemon sizeseedless
Dried red chilli - 2
Mustard seed - 1/4 tsp
Salt - to taste
Curry leaves - a few
Coconut oil - 4 tbsp or as needed
Instructions
Peel shallots/pearl onions. Keep 5 to fry while grinding coconut.
Slice 30 small onions into thin pieces and set aside.(I prefer slicing the small onions in a round shape but if you want you can cut it lengthwise too)
In a pan add coconut, 5 small onion and whole red chilli and fry until dark brown, stirring continuously over low flame.
Remove it from fire, add turmeric powder, coriander powder and red chilli powder.
Bring it back to the fire and fry for a minute stirring continuously.
Once done take it out in a plate and let this mixture cool down.
Now add this mixture in a mixie, add tamarind and grind it to a smooth paste by adding little water to it.
Now heat oil in a kadhai and add mustard seeds to it.
Once the seeds starts spluttering add curry leaves to it and saute for few seconds.
Now add chopped onion and fry until light brown.
Once the onion gets fried properly add ground paste, salt and water as needed and bring it to boil.
After it gets boil reduce the flame to lowest and cook for 4-5 minutes or until it thickens and oil separates.
Serve with plain hot steamed rice, coconut rice or rava (suji) upma.
Notes
Make sure that the spices doesn't get burnt.The quantity of tamarind varies depending on its strength. Taste the tamarind first and add accordingly. Also, tamarind can be salty at times, so be careful while adding salt to the curry.Theeyal curry tends to thicken as it rests, so adjust the quantity of water accordingly. Curry keeps well in fridge for 3-4 days.