Ulli theeyal-tradition shallot curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 2.Add the shallots and saut茅 until they turn golden brown.
• STEP 3.In a separate pan, roast coconut, coriander seeds, fenugreek seeds, and dried red chilies until they turn golden brown.
• STEP 4.Grind the roasted ingredients into a fine paste.
• STEP 5.Add the paste to the pan with shallots and mix well.
• STEP 6.Add tamarind pulp, salt, and water. Cook until the curry thickens.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

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 jaggery for a hint of sweetness.

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.
• Serve Ulli Theeyal with steamed rice or Indian bread for a delicious meal.