Ulli Theeyal-Shallots in Roasted Coconut Gravy

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 20 - Shallots
  • 2 cups - Tamarind extract
  • 1/4 tsp - Turmeric powder
  • Salt
  • A few curry leaves
  • 1/2 tsp - Mustard seeds
  • 2 - Dry red chillies (broken)
  • 1/4 tsp - Fenugreek seeds
  • Oil
  • Roast and grind:
  • 1/2 cup - Grated coconut
  • 1 tbsp - Coriander seeds
  • 3 - Dry red chillies

How to Make Ulli Theeyal-Shallots in Roasted Coconut Gravy

  • Heat a teaspoon of oil.
  • Roast the grated coconut on a medium flame and stir continuously until its turns dark brown.
  • Add the coriander seeds and dry red chillies to the roasted coconut and fry until the spices gets well roasted.
  • Take this roasted coconut and spices and grind as a fine paste with enough water and keep aside.
  • Heat the oil and saute the shallots for a few minutes.
  • Then add tamarind extract, turmeric powder, salt and curry leaves and cook until the shallots turns tender.
  • Now add grounded paste and cook everything for a few minutes and put off the stove.
  • Heat oil for tempering and fry the mustard seeds, fenugreek seeds and broken chillies until brown.
  • Add tempered spices to the cooked theeyal.
  • Serve hot
  • Recipe courtesy: Priya Easy N Tasty Recipe

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