Ulli Theeyal is a wealthy, darkish curry from Kerala that includes small onions (shallots) in a thick gravy made with roasted coconut, tamarind, and spices. This tangy-sweet dish brings collectively easy components to create advanced flavors. It is good with plain rice and takes about half-hour to arrange.
Ulli Theeyal brings the genuine style of Kerala proper to your kitchen. Consider tender shallots swimming in a darkish, spicy gravy that’s each tangy and barely candy. I realized this recipe from my neighbor, who’s from Kerala, and I’ve been hooked ever since. The magic lies in completely roasting the coconut and spices till they launch their oils and perfume.
In regards to the Recipe
This dish shines with its good stability of flavors – tangy tamarind, candy shallots, and roasted spices. It’s an effective way to make use of these small onions sitting in your pantry. The recipe may look fancy, nevertheless it’s truly fairly easy to make. The coconut provides richness whereas the tamarind brings a stunning tang that makes this curry distinctive.
Ulli Theeyal
Cooking Suggestions
– Don’t rush the coconut roasting – it must be golden brown for the perfect taste
– Minimize onions in comparable sizes for even cooking
– Hold stirring whereas simmering to stop the gravy from sticking
– If the curry will get too thick, add heat water little by little
– Let it relaxation for 10 minutes earlier than serving to permit flavors to meld
Serving and Storing Options
Serves 4 folks. Whole prep and cooking time: 30-35 minutes. Serve sizzling with plain rice or Kerala-style purple rice. Shops properly within the fridge for as much as 3 days. Reheat gently with a splash of water. The flavors truly enhance the following day.
Nutrient Advantages
This recipe is full of goodness. Shallots are wealthy in antioxidants and assist increase immunity. Coconut gives wholesome fat, whereas fenugreek aids digestion. The spices like turmeric have anti-inflammatory properties. It’s a naturally gluten-free dish that’s each nutritious and satisfying.
Ulli Theeyal
Ulli Theeyal is a wealthy, darkish curry from Kerala that includes small onions (shallots) in a thick gravy made with roasted coconut, tamarind, and spices. This tangy-sweet dish brings collectively easy components to create advanced flavors. It is good with plain rice and takes about half-hour to arrange.
Substances
- 100 gms Sambar Onions (Shallots)
- 1/2 to three/4 cup Tamarind Extract
- 3 tbsp Coconut (grated)
- 1 1/2 tbsp Coconut Oil
- Fenugreek Seeds (little)
- 1 Dry Pink Chilli (+ 1)
- Mustard Seeds (little)
- Pink Chilli Powder (as per style)
- Turmeric Powder (a pinch)
- 3 tsp Coriander Seeds
- Curry Leaves (few)
- Salt as per style
Directions
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Peel, wash and finely chop the onions.
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Warmth a pan over medium flame.
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Dry roast the fenugreek seeds, coconut, 1 purple chilli and coriander seeds for a minute or two.
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Take away, cool and grind to a fantastic paste, including little water.
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Warmth oil in a pan over medium flame.
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Fry the mustard seeds, purple chilli and curry leaves for 45 to 60 seconds.
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Add turmeric powder and onions.
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When the onions flip golden, add the tamarind extract and stir properly.
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Simmer for a couple of minutes.
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When it begins to boil, add the bottom coconut combination and salt.
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Scale back flame to low and simmer.
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The theeyal ought to neither be thick nor watery.
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Serve with rice.
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Ceaselessly Requested Questions
Can I take advantage of common onions as an alternative of shallots?
Whereas common onions will work, shallots give the genuine style and texture. If utilizing common onions, reduce them into small chunks and cut back the cooking time barely as they prepare dinner sooner than shallots.
How can I make this curry much less spicy?
Scale back the quantity of purple chili powder and use fewer dry purple chilies. You may also improve the coconut amount barely to stability the warmth degree. Style and regulate seasonings earlier than the ultimate simmer.
Why isn’t my curry getting darkish brown?
The darkish coloration comes from correctly roasting the coconut and spices. Make sure that to roast them till golden brown however not burnt. Additionally, prepare dinner the tamarind extract properly till it reduces and darkens.
