Ulli Theeyal [Shallots in Creamy Coconut Gravy]

Recipe by
Total Time:
30 mts
Serves:2
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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Ingredients

How to Make Ulli Theeyal [Shallots in Creamy Coconut Gravy]

  • Peel and cut the Shallots into 2 halves
  • Soak Tamarind in hot water for 10mins – mash it in your hands and discard the skin and seeds.
  • Ulli Theeyal Preparation: Dry roast desiccated Coconut on medium flame till you get the fine aroma of the Coconut and it becomes evenly golden brown.
  • This is an important step as the colour of the gravy depends on the browning of Coconut, so be careful not to leave the pan, unattended. Keep aside.
  • In the same pan add the remaining ingredients under ‘Dry Roast’, and stir till you get the fine aroma of the roasted Masala.
  • Transfer all the above ingredients into a blender, add Water and make a smooth paste.
  • Add Oil to the pan. Add Mustard seeds, allow to splutter.
  • Add Curry Leaves and Onion, sauté till golden brown about 8 mins.
  • Add the Tamarind Water, Asafoetida, Turmeric powder and Salt to taste.
  • Add the gravy paste, mix well and simmer on low flame for a further 15 mins.
  • Serve hot with steamed Basmati Rice.