Shallots Curry - Ulli Theeyal Recipe

Share
19 Ratings
26 Reviews
Print
Recipe By Vahchef
35 m
2 servings

Corn And Cheese With Saffron Sauce

Corn and Cheese with Saffron Sauce is an exotic dish made with corn and paneer in a flavo...

Soya Nuggets Simla Mirch Masala

Soya nuggets are rich in protein and the combination of this soya nuggets with simla mir...

Paneer Mattar Methi Malai

Paneer or Indian cottage cheese cooked along with green peas and fenugreek leaves (methi)...

Cauliflower Makhani

How to make cauliflower Makhani?How to cook cauliflower Makhani?Learn the recipe caulifl...

Lamb Leg Roast Curry

A whole leg of lamb is marinated with Indian flavors cover it with silver foil and cooked...

Sukha Batata Bhaaji

Taste the delicious Sukha Bhaaji nu Saak, it is also called boiled potato curry. You can ...

Shallots Curry - Ulli Theeyal Recipe Recipe, Chotta Pyaz Sabji, How To Make Shallots Curry - Ulli Theeyal Recipe Recipe

Name: SHALLOTS CURRY - ULLI THEEYAL RECIPE
Prep time: 5 min
Cook time: 30 min
Total time: 30 min
Yield: 2

Ulli Theeyal is one among the Kerala recipes which is most common in all the households. A little spicy, tangy & rich in taste are its qualities.

In Kerala this recipe is known in the name of Theeyal, in Tamil nadu this is known as Kolamba but preparation is almost the same.

About Recipe

Ullipaaya koora, Chinna Venggayam Kuzhambu, Gundhun torkari

How to make SHALLOTS CURRY - ULLI THEEYAL RECIPE

(19 ratings)

26 reviews so far

Prep time
5 mins

Cook time
30 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Other

Servings : 2 persons
Published date : February 12, 2019

Ingredients used in SHALLOTS CURRY - ULLI THEEYAL RECIPE
• Mustard seeds - 1/2 tea spoon.
• Coconut oil - 2 tablespoons.
• Grated coconut - 1 cup.
• Fenugreek seeds - 1/2 tea spoon.
• Pepper corn - 1 tablespoon.
• Coriander seeds - 1 tablespoon.
• Whole red chilies - 6 numbers.
• Drum sticks - 3 numbers.
• Shallots - 500 grams.
• Cumin seeds - 1/2 tea spoon.
• Salt - to taste.
• Jaggery - 2 tablespoons.
• Tamarind juice - 1/2 cup.
Method:
Take a pan and add whole red chilies, coriander seeds, pepper corns, mustard seeds, fenugreek seeds, dry roast all ingredients. In another pan, add grated coconut, roast them then add dry roasted ingredients to a blender and make a paste. Heat coconut oil in a pan, add mustard seeds, cumin seeds, red chilies, fenugreek seeds, curry leaves, turmeric. Then add shallots, drum sticks, tamarind juice, salt and let it simmer and cook with closed lid for 15 minutes. At last, add jaggery, paste of roasted ingredients, mix it up. Let it cook for another 5 minutes. Serve this hot with curd rice, plane rice.

Tropically Happy! Posted on Sun May 05 2013

I was always under the impression that those red chilis were not hot....but not so sure now after I see smoke coming out of your ears. So, my questions is: the red chilis are just for a regular burn and the green chilis (in other recipes) are for the

Reply 0 - Replies