Ulli theeyal !! (kerala style curry made with shallots (baby onions) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 2.Add the shallots and sauté until they turn golden brown.
• STEP 3.In a separate pan, roast grated coconut, coriander seeds, dried red chilies, and tamarind until they turn golden brown. Grind them into a fine paste.
• STEP 4.Add the ground paste to the pan with the shallots and mix well.
• STEP 5.Add water, salt, and jaggery to the pan and let it simmer for 10-15 minutes.
• STEP 6.Once the curry thickens and the flavors are well combined, remove from heat.
• STEP 7.Serve Ulli Theeyal hot with steamed rice or appam.

Cooking Tips

• Roasting the coconut and spices enhances the flavor of the curry.
• Adjust the amount of dried red chilies according to your spice preference.
• You can add a pinch of turmeric powder for a vibrant color.

Storage and Serving

• Ulli Theeyal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Garnish with fresh coriander leaves before serving for added freshness.