Learn how to make Kerala style Ulli Theeyal recipe with step by step pictures. Easy Shallots Theeyal recipe, best as an accompaniment with hot rice or appam/dosa.
First soak one lemon sized ball of tamarind in ½ cup of hot water.
In a pan heat 1 teaspoon coconut oil. Add 1.5 tablespoon coriander seeds and 6 dried red chillies. Fry on low flame for 1-2 mins.
Next add 1 cup grated fresh coconut.
Fry on low flame for next 9-10 mins until the coconut has turned to deep golden brown. Remove from heat and let it cool down completely.
Grind into a smooth powder first without adding any water first.
Add water little by little and make a smooth paste. Set it aside.
In a pan heat 1 tablespoon coconut oil. Add ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves.
Now add 15-20 shallots/pearl onions. Fry them on low flame for 3-4 mins.
Add ¼ teaspoon turmeric powder and continue to cook for another 3-4 mins.
Meanwhile extract the juice from soaked tamarind and strain it off.
Add the tamarind extract to the onions. Add salt as needed for the curry.
Cook on medium flame until the curry is boiling.
Now add the prepared masala and mix it well. If needed, add extra water depending on the thickness of the curry.
Add ½ teaspoon red chilli powder, mix well.
Cook on low flame covered until the oil has separated and is floating on top. It should take about 12-15 mins. Remove from heat.
Serve hot with steamed rice, appam, dosa or even idli.
Notes
Adjust the amount of dried red chillies and red chilli powder depending on the spice preference.
If there are no shallots available, same can be made with regular onions too.