Name: Shallots Curry | Ulli Theeyal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tsp Oil; 1/4 tsp Mustard seeds; 7-8 Fenugreek seeds; 15-20 Shallots ((small red onion)); 5-6 Curry Leaves; 1/4 tsp Turmeric Powder; Salt to taste; 3/4 cup Tamarind extract; 1 tsp Oil; 1 tbsp Coriander Seeds; 1/4 tsp Fenugreek seeds; 2-3 Red Chillies; 1/2 cup Grated Coconut; Water (as required)

Shallots Curry | Ulli Theeyal | Onion Sambar – with step by step photos, description and video of the recipe is here. Ulli theeyal is a curry made out of red small onions(also known as shallots). This curry has a soupy consistency, and is made of roasted coconut, coriander seeds, fenugreek seeds and dry red chillies. Dry spices ground to make masala paste then it is boiled in tamarind extract along with the veggies.

Shallots Curry | Ulli Theeyal | Onion Sambar– Theeyal, which means “burnt dish”, is a typical Kerala dish featuring roasted coconut and is usually dark brown in color. It gets its color from the toasting of grated coconut and also from tamarind. In some parts of Kerala, theeyal is included in a traditional sadya menu. Theeyal is very versatile and can be prepared with pearl onion,bitter gourd, brinjal,okra, yam or even with seafood, shrimp-prawns etc.

Before going to the recipe I would like to highlight some of the other recipes here.

Amtekai Gojju (Menaskai) | Indian Hog Plum Curry,

Fresh Turmeric Root Curry | Kacchi Haldi ki Sabzi | Raw Turmeric Gojju,

Majjige huli | Pumpkin Buttermilk Curry,

Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney

SHALLOTS CURRY | ULLI THEEYAL RECIPE VIDEO :

SUGGESTED WATCH : Fresh Turmeric Root Curry | Kacchi Haldi ki Sabzi | Raw Turmeric Gojju

RECIPE CARD FOR SHALLOTS CURRY | ULLI THEEYAL RECIPE:

Shallots Curry | Ulli Theeyal

Ulli theeyal is a curry made out of red small onions(also known as shallots).

Course Curry

Cuisine Indian, South Indian

Keyword Onion Sambar, Shallots Curry, Ulli Theeyal

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3

Ingredients

1 tsp Oil
1/4 tsp Mustard seeds
7-8 Fenugreek seeds
15-20 Shallots (small red onion)
5-6 Curry Leaves
1/4 tsp Turmeric Powder
Salt to taste
3/4 cup Tamarind extract

For Masala

1 tsp Oil
1 tbsp Coriander Seeds
1/4 tsp Fenugreek seeds
2-3 Red Chillies
1/2 cup Grated Coconut
Water as required

Instructions

In a pan take 1 tsp of oil.
Once the oil is heated, add 1 tbsp of coriander seeds.
And add 1/4 tsp fenugreek seeds.
Add 2-3 red chillies. (You can adjust the spice based on your taste)
Switch off the flame and add 1/2 cup freshly grated coconut. Mix well, so that coconut doesn't get burned.
Once it is cooled, transfer to the blender.
Add little water required for grinding.
Blend it to smooth paste and keep aside.
In another pan, add 1 tsp oil.
Add 1/4 tsp mustard seeds.
Then add 7-8 fenugreek seeds.
After that add 15-20 shallots. Roast it for few minutes. Also add few curry leaves.
Next add 1/4 tsp Turmeric powder.
And add salt to taste.
Add 3/4 cup of tamarind extract.
Allow to boil for 5 minutes.
Add the ground masala paste. Mix and boil well.
After 5 minutes, the curry starts to thicken and oil starts to release. That time switch off the flame.
Ready to serve along with white rice.

Video

Notes

HOW TO MAKE SHALLOTS CURRY | ULLI THEEYAL WITH STEP BY STEP PHOTOS:

In a pan take 1 tsp of oil.
Once the oil is heated, add 1 tbsp of coriander seeds.
And add 1/4 tsp fenugreek seeds.
Add 2-3 red chillies. (You can adjust the spice based on your taste)
Switch off the flame and add 1/2 cup freshly grated coconut. Mix well, so that coconut doesn’t get burned.
Once it is cooled, transfer to the blender.
Add little water required for grinding.
Blend it to smooth paste and keep aside.
In another pan, add 1 tsp oil.
Add 1/4 tsp mustard seeds.
Then add 7-8 fenugreek seeds.
After that add 15-20 shallots. Roast it for few minutes. Also add few curry leaves.
Next add 1/4 tsp Turmeric powder.
And add salt to taste.
Add 3/4 cup of tamarind extract.
Allow to boil for 5 minutes.
Add the ground masala paste. Mix and boil well.
After 5 minutes, the curry starts to thicken and oil starts to release. That time switch off the flame.
Ready to serve along with white rice.

TIPS & VARIATIONS:

For getting dark colour, add in a couple of Byadagi red chillies / Kashmiri red chillies. They impart a deep red colour to the curry.
In place of Shallots you can also use Bittergourd, brinjal, okra, yam etc.
Cook on medium flame to prevent from burning.
You can also roast the coconut until the colour changes to little golden.
You can also consider adding some peppers make the curry spicy.