Ulli Theeyal/ Kerala style Pearl Onion curry | How to make Ulli Theeyal/ Kerala style Pearl Onion curry

By Anu Kollon  |  26th Jun 2017  |  
4.5 from 2 reviews Rate It!
  • Ulli Theeyal/ Kerala style Pearl Onion curry, How to make Ulli Theeyal/ Kerala style Pearl Onion curry
Ulli Theeyal/ Kerala style Pearl Onion curryby Anu Kollon
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

3

2





About Ulli Theeyal/ Kerala style Pearl Onion curry Recipe

Ulli Theeyal is a made of pearl onions/shallots in a tangy coconut based gravy. This is served with rice.

Ulli Theeyal/ Kerala style Pearl Onion curry is a delicious dish which is liked by people of all age groups. Ulli Theeyal/ Kerala style Pearl Onion curry by Anu Kollon has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Ulli Theeyal/ Kerala style Pearl Onion curry at many restaurants and you can also prepare this at home. This authentic and mouthwatering Ulli Theeyal/ Kerala style Pearl Onion curry takes 20 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Ulli Theeyal/ Kerala style Pearl Onion curry is a good option for you. The flavour of Ulli Theeyal/ Kerala style Pearl Onion curry is tempting and you will enjoy each bite of this. Try this Ulli Theeyal/ Kerala style Pearl Onion curry on weekends and impress your family and friends. You can comment and rate the Ulli Theeyal/ Kerala style Pearl Onion curry recipe on the page below.

Ulli Theeyal/ Kerala style Pearl Onion curry

Ingredients to make Ulli Theeyal/ Kerala style Pearl Onion curry

  • Pearl Onions/Shallots - 1 cup
  • Coconut grated - 1 cup
  • Coriander seeds - 2 tablespoon
  • Whole dried red chillies - 2 or as per your spice level
  • Curry leaves - 2 sprigs
  • Turmeric Powder - 1/2 teaspoon
  • Tamarind - one gooseberry sized
  • Mustard seeds - 1 teaspoon
  • Fenugreek seeds - a pinch
  • Salt to taste
  • Coconut oil - 2 tablespoon

How to make Ulli Theeyal/ Kerala style Pearl Onion curry

  1. Dry roast coconut, coriander seeds and dried red chillies until coconut turns dark brown in colour. Switch off the flame and add turmeric powder.
  2. Grind the roast coconut mixture into a fine paste by adding a tablespoon of water and set aside.
  3. Soak tamarind in a cup of water. Squeeze out the pulp and set aside.
  4. Heat a vessel and add tablespoon of oil. Add sliced shallots and 1 sprig of curry leaves. Sauté until onions turn translucent.
  5. Add tamarind pulp, coconut paste and salt to taste to it and cover and cook for 10 mins. Turn off the flame
  6. Heat a small saucepan and add 1 tablespoon of oil. Splutter mustard seeds and add fenugreek seeds and 1 sprig of curry leaves. Add this seasoning into curry. Curry is ready to serve with hot steaming rice.

My Tip:

Dry roast coconut on medium flame with continuous stirring to avoid burning.

Reviews for Ulli Theeyal/ Kerala style Pearl Onion curry (2)

Payal Singh6 months ago

mouth watering...
Reply

Anu Kollon6 months ago

Reply

Cooked it ? Share your Photo