Ulli Theeyal: Shallots in a Spiced Coconut and Tamarind Gravy
There is something comforting and uplifting about Ulli Theeyal. This traditional recipe from Kerala involves simmering Shallots in a gravy made with Roasted Coconut and Tamarind gravy that is spiced with coriander, pepper, cumin and genugreek. The result is a nutty, tangy dish that pairs perfectly with rice and papadums to make for a hearty meal.In many parts of Kerala, this vegan, gluten-free dish is also a part of the traditional Sadya.
Equipment
- Wok
- Spatula
- Grinder
- Knife
Ingredients
- 150 gms Shallots or Madras Onions
For the Gravy Paste
- 1/4 Cup Grated Coconut
- 1 tbsp Coriander Seeds
- 1/4 tsp Cumin Seeds
- 1/4 tsp Pepper
- 1 Pinch Fenugreek Seeds
- 3-4 Red Chillies
- 1/4 tsp Turmeric
- 1 tsp Oil (Coconut Oil preferred)
For Tamarind Pulp (Alternative: Use 1.5 tbsp readymade tamarind paste)
- 1.5 tbsp Tamarind
- 1/4 Cup Warm Water
Other Ingredients
- 1 tbsp Oil (Coconut Oil preferred)
- 1/2 tsp Mustard Seeds
- A Few Curry Leaves
- Salt to Taste
Instructions
Getting the Shallots Ready
- {Optional} Soak 150 gms of shallots (about 20 shallots) in 2 cups water for 10 minutes. This just makes it easy to peel them.
- Chop the ends off and peel the shallots.
- {Optional} Cut the shallots in half or slice them. I did not do this. I used whole shallots.
Extracting the Tamarind Pulp
- {Alternative} Use 1.5 tbsp readymade tamarind extract.
- Soak a 1.5" ball of tamarind in 1/4 cup warm water for 5 minutes.
- Mash well and then squeeze to extract the pulp.
Making the Base for the Gravy
- In a kadhai, over medium flame, heat 1 tsp of oil. Do use Coconut oil, if possible.
- Add 1.5 tbsp coriander seeds, 1/4 tsp cumin seeds, 1/4 tsp pepper corns, a pinch of fenugreek seeds, and 3 to 4 red chillies.
- Stir-fry for 2-3 minutes till they are aromatic.
- Remove the chillies and set aside.
- Add 1/4 cup grated coconut.
- Stir-fry till the coconut is aromatic and brown in colour.
- Turn off the heat.
- Add 1/4 tsp turmeric powder and mix well.
- Let the mix cool a bit and then grind it to a paste along with the red chillies and some water.
Making Ulli Theeyal
- In the kadhai, heat 1 tbsp of oil.
- Add 1/2 tsp mustard seeds and let them crackle.
- Add a few curry leaves and stir-fry for a few seconds.
- Add the peeled shallots and stir-fry till they start to turn brown.
- Add the tamarind pulp and 1/2 cup water.
- Let the onions cook in the mix and soften.
- Add the ground coconut pasted and some salt.
- Mix well.
- Add water to adjust the consistency of the mix.
- Let the shallots cook in the gravy for 5 minutes.
- Turn off the heat and cover the Ulli Theeyal.
Serving Suggestions
- Serve Ulli Theeyal with rice and papadums.