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

Recipe By Slurrp

Ulli Theeyal is a traditional Kerala-style curry made with shallots (baby onions). It is a flavorful and tangy dish that is popular in South Indian cuisine. The shallots are cooked in a spicy coconut-based gravy, which gives the curry a rich and aromatic taste. Ulli Theeyal is usually served with steamed rice or appam and is a perfect choice for a hearty and satisfying meal.

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30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Ulli theeyal !! (kerala style curry made with shallots (baby onions)
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Ingredients for Ulli theeyal !! (kerala style curry made with shallots (baby onions) Recipe

  • 62.50 gram Shallots, Peeled
  • 1/2 tablespoon Oil
  • 0.13 teaspoon Mustard Seeds
  • 0.06 teaspoon Fenugreek Seeds
  • as required A Few Curry Leaves
  • 1/4 cup Grated Coconut
  • 1/4 tablespoon Coriander Seeds
  • 1.13 Ed Red Chilies
  • as per your need Small Lemon Sized Tamarind
  • As required Salt To Taste
  • 1/4 teaspoon Jaggery
  • as required Water As Needed

Directions: 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.
Nutrition
value
159
calories per serving
16 g Fat2 g Protein3 g Carbs4 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    4g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    8mg
  • Iron
    < 1mg
  • Vitamin A
    39mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    27mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp