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Discover the authentic flavors of Kerala with Ulli Theeyal, a traditional shallot-based curry made with roasted coconut. This flavorful dish features shallots simmered in a rich, aromatic sauce, creating a delightful culinary experience. The roasting process brings out the nutty and earthy notes of the coconut, perfectly complementing the sweetness of the shallots and the tanginess of tamarind. This recipe is perfect with steamed rice. Indulge in the taste of Kerala's culinary heritage with this...
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Heat a pan and add grated coconut along with 2 sliced shallots.
Dry roast for 1 minute over medium flame.
Add coconut oil and again roast until the mixture turns dark golden brown over medium-low heat.
Turn off the flame and add curry leaves, chili powder, and coriander powder.
Mix well and let cool completely.
Transfer the cooled roasted coconut mix to a mixer jar.
Grind into a fine paste without adding water because the oil comes out from the roasted coconut to form a paste, then set aside.
Peel the remaining shallots and cut them into big pieces. Set aside.
Mix tamarind with a little water, mix with your hands, and then strain to create tamarind paste. Set aside.
Heat coconut oil in a kadai or earthen pot. Once hot, add mustard seeds and wait for them to pop.
Add dried red chilies and curry leaves.
Add the cleaned shallots and sauté for 1 minute.
Add tamarind paste, salt, turmeric, and 1/2 cup of water.
Let it boil for 3 minutes.
Add the roasted coconut paste and enough water to achieve the desired consistency.
Boil for 5 minutes over medium to high flame.
Turn off the flame. Tasty Ulli Theeyal is ready to serve.
Roasting the coconut properly is crucial for the flavor of the theeyal. Ensure it reaches a dark golden brown color for the best taste.
Adjust the amount of chili powder according to your spice preference.
For an authentic taste, use coconut oil and an earthen pot (kadai) for cooking.
What is Ulli Theeyal?
Ulli Theeyal is a traditional Kerala curry made with shallots (small onions) cooked in a roasted coconut sauce. It is known for its rich, flavorful taste derived from the roasted coconut and spices.
Can I use regular onions instead of shallots?
While shallots are traditional for this recipe, you can substitute with regular onions if needed. However, shallots provide a sweeter and milder flavor that is characteristic of Ulli Theeyal.
How do I store Ulli Theeyal?
Store leftover Ulli Theeyal in an airtight container in the refrigerator. It can be stored for up to 2-3 days. Reheat gently before serving.
What do I serve Ulli Theeyal with?
Ulli Theeyal is best served with steamed rice. It can also be enjoyed with appam or roti for a satisfying meal.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it uses plant-based ingredients like shallots, coconut, and spices.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
