Name: Ulli Theeyal - Tradition Shallot Curry recipe by Sheena Omana Narayanan at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: Shallots/Pearl onion/Madras Onion/Baby onion:- 1 small bowl full, cut in to 4 pieces; Grated Coconut:- 1 cup; Dry red chilly:- 2-3 nos; Chilli Powder:- 3 tbsp; Coriander Powder:- 3 tbsp; Turmeric Powder:- 1/4 tsp; Fenugreek Powder:- 1/2 tsp; Tamarind:- a size of gooseberry/amla (soak in water for half an hour); Mustard seeds:- 1/4 tsp; Salt as per taste; curry leaves a few; Coconut oil as required

Ingredients Serving: 3

Shallots/Pearl onion/Madras Onion/Baby onion:- 1 small bowl full, cut in to 4 pieces
Grated Coconut:- 1 cup
Dry red chilly:- 2-3 nos
Chilli Powder:- 3 tbsp
Coriander Powder:- 3 tbsp
Turmeric Powder:- 1/4 tsp
Fenugreek Powder:- 1/2 tsp
Tamarind:- a size of gooseberry/amla (soak in water for half an hour)
Mustard seeds:- 1/4 tsp
Salt as per taste
curry leaves a few
Coconut oil as required

Instructions

Heat Kadai/wok add grated coconut and roast until it turns brown in color. Make sure you stir continuously while roasting the coconut. Once brown add coriander powder, turmeric powder and chilly powder and roast for few minutes.
Remove from fire and let it cool completely.
Grind the coconut without water first, once it becomes powdery add little water and grind once again to a smooth paste.
Soak tamarind in 1/4 cup water and keep it ready.
Heat oil, add mustard seeds, once it starts spluttering, add sliced shallots, curry leaves. dry red chilies. (Remove few shallots piece, red chilly and curry leaves along with little mustard and keep it aside. You can use this for garnishing.
Once Shallots turn brown in color, add ground masala and fry for few minutes, add tamarind juice, little water and salt. Allow to cook for 2 mins.
Now turn off the flame and add fenugreek powder and garnish with remaining mustard, onion, red chilly and curry leaves (which we kept aside while frying onion).
Cover with lids for 10-15 mins until the fenugreek is fragrant.
Serve hot with rice and enjoy traditional Ulli theeyal.

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