Shallots Curry - Ulli Theeyal Recipe

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

Saag Paneer With Sour Greens - Gongura Paneer Curry

Saag paneer with greens gongura curry is one of the most popular Indo-Chinese dishes in I...

Malvani Masala

Malvani masala is an incredible combination of India spices often used in the Konkan cuis...

Field Beans Dry Curry

This simple dish made creates a restaurant-style recipe at home to delight your loved one...

Kothimir Vadi

Kothimbir Vadi Recipe – One more favorite Maharashtrian snack. Kothimbir is the Marathi w...

Aloo Choley Makhana

An excellent spicy and masala recipe which goes very well with roti, naan, poori. ...

Indian Yellow Gravy Restaurant Style-korma Curry Mother Sauce

Indian Yellow Gravy Restaurant Style - Korma Curry Mother Sauce is basic yellow gravy inf...

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