Ulli Theeyal [Shallots in Creamy Coconut Gravy]

Recipe by
Total Time:
30 mts
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • Shallots – 200grams
  • Curry Leaves – 4 sprigs
  • Water – 400ml
  • Tamarind – golf ball size
  • Mustard seeds – 1/2 teaspoon
  • Asafoetida – 1 Pinch
  • Turmeric powder – 1/4 tsp
  • Oil – 3tbsp
  • Salt to taste
  • To Dry Roast: Coriander Powder – 1tbsp
  • Cumin Seeds – ¼ tsp
  • Dried Red Chillies – 6 nos
  • Desiccated Coconut – 200grams

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.

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