Ulli Theeyal (Shallot Curry)

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Ulli Theeyal or Shallot Theeyal, a traditional preparation made with shallots in roasted coconut curry.

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♦Prep time: 10 min ♦Cook time: 15 min ♦Total time: 25 min ♦6 servings

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Ingredients:

Peeled shallots		1 cup o
Grated fresh coconut		1 1/2 cup
Tamarind pulp		1 lime sized ball
Fenugreek seeds		1/8  tsp
Cumin seeds		1/8  tsp
Coconut oil		4 Tbsp, divided
Small hot green chillies, chopped into thin rings		2-3
Garlic		3 large cloves
Ginger (a little less than the garlic)		1 small piece
Tomato, finely chopped		1 firm and ripe
Chilli powder		1 tsp
Coriander powder		1 tsp
Turmeric powder		1/2 tsp
Mustard seeds		1/4 tsp
Dried Red chillies, broken		2
Fresh curry leaves		1 sprig
Salt		To taste

Method:

1. Soak the Tamarind pulp (lime sized), in a small bowl with 1/2 cup boiled (hot) water.
2. Peel shallots(1cup), and leave them whole. Crush the garlic(3cloves), and ginger(small piece), on stone and set aside.
3. Prepare the roasted coconut paste (Varuthara paste): Add 1tsp of coconut oil (optional) to a heavy-based wide pan and add the cumin seeds(1/8  tsp), fenugreek seeds(1/8  tsp), as well as grated coconut to this (See notes). Keep stirring on medium heat, stirring continuously for 8-12 minutes, till you get a deep-reddish brown color. Do not step away at any point!
4. As soon as you get the deep-dark-reddish-brown color, remove it from the pan to prevent the color from going black. Add to grinder, without adding any liquid and grind to a smooth paste. Traditionally stone grinding is followed here. The Varuthara paste is beautiful coconut butter, which gives the Theeyal an almost smoky deliciousness.
5. Heat coconut oil(3Tbsp), in an earthen pot and first add the sliced green chilli(2-3Nos) and fry till fragrant. Next, add the ginger and garlic and fry again till you can smell the ginger. Before changing color add the whole shallots. Saute till they become translucent.
6. Now, add the finely chopped tomato(1Nos) and continue till tomatoes are softened.
7. Add the spice powders: coriander powder(1tsp), chilli powder(1tsp), turmeric powder(1/2tsp)  and stir briefly.
8. Strain the water from the tamarind pulp and add this also. Add sufficient water and bring to a boil
9. Once boiled add the Varuthara paste and salt to taste. Bring to a boil once again. Simmer for 5 minutes.
10. Tempering: Heat coconut oil(1Tbsp)in a small pan, and add the mustard seeds. Once popped, Add the dried chilli and curry leaves. Add over the curry. Serve Ulli Theeyal with rice!

Ulli Theeyal (Shallot Curry)

 

Notes:

• Varuthara paste: is made by dry roasting the coconut till a redding brown color, slowly, stirring continuously without fail. For freshly grated coconut, there is no need for any oil, but when using frozen, thawed grated coconut, I find that adding a teaspoon of coconut oil to the pan, helps.
•   250 gms of grated coconut yields about 4-5 Tbsp of Varuthara paste. You can make this in larger batches and freeze in an icecube tray, freeze, and then store in Ziploc bags. This way you can just use one for these types of dishes and it stays good for months in the fridge!
• To see how the Varuthara paste is made you can check out the video on Grandma’s Kannur Varutharacha Chicken Curry recipe.

Key Ingredients: Shallots, Coconut, Garlic, Ginger, Green chilli,Tomato, Tamarind, Curry leaves, Spices, Coconut oil, Salt.

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