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Pallavi Bhat

Recipes, Reviews & Travel

Shallots Curry | Ulli Theeyal | Onion Sambar

July 30, 2021 Pallavi Bhat Leave a Comment

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.

Ulli Theeyal

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:

Ulli Theeyal

Shallots Curry | Ulli Theeyal

Ulli theeyal is a curry made out of red small onions(also known as shallots).
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Curry
Cuisine Indian, South Indian
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: 

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

TIPS & VARIATIONS:

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

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Related

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