Kerala style Ulli Theeyal (shallots /small onion curry)

Shallots/small onions/Pearl onions or Ulli (Malayalam) theeyal is a tasty Kerala-style side dish. Ulli theeyal is one of my mom's favorite vegetarian dishes. Although you can prepare Theeyals with Brinjal, potato or ladies' finger, shallots are the healthiest. The key ingredient in the Theeyal is the golden roasted coconut. Fresh ground coconut flavored with tamarind juice and homemade spices a special taste and a nostalgic feeling. Try this once and it will leave you wanting more! 

Best served with steamed rice.

Ingredients

Cleaned shallots, 200 g
Grated coconut, 1 cup
Ginger (finely chopped), 1 tsp
Garlic (finely chopped), 1 tsp
Turmeric powder, ½ tsp
Chili powder, 1 tbs
Coriander powder, 1 1/4tbs
Pepper powder (homemade), 1/4 tsp
Fenugreek powder, ¼ tsp
Garam masala, ½ tsp
Oil, 3 tbs

Mustard seeds, 1 tsp
Curry leaves, a few
Green chili, 2 nos.
Salt, ½ tsp
Sugar, ½ tsp
Tamarind, one gooseberry size
Water, 1 ½  cups hot water + ½ cup normal water

*NB: Here I used homemade spices. If you do not have any, try to buy organic seeds and dry roast until golden in colour. Once cooled, grind into a powder. Can be stored for at least three months. Use Kashmiri chili and normal chili in a 2:1 ratio (Reference images at the end of recipe). 

Preparation

• Roast the coconut with ginger and garlic until the coconut turns golden brown. Lower or switch off the flame and add turmeric, chili powder, coriander powder, pepper powder, fenugreek powder, and sauté for one minute. Transfer to a bowl and allow to cool. Store-bought spices have to be roasted separately, then ground with coconut.
• Grind the coconut (without adding water)
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• Then transfer to a blender with half a cup of water to blend into a smooth paste. Set aside.
• Soak the tamarind in ½ cup hot water and squeeze the juice out after ten minutes.
• Slice each shallot lengthwise into two pieces and set aside.
• Heat oil in a pan and add mustard seeds. Once it pops, add shallots, green chili, and curry leaves and sauté until the shallots turn light brown.
• Add tamarind juice and boil for one minute over a medium flame.
• Add ground paste along with hot water.
• Add salt, and boil for ten minutes or until the gravy thickens.
• Add sugar and mix well.
• Check salt and switch off the flame.

Your ulli theeyal is ready.
Please share and comment. Thank you :)

Fenugreek powder

coriander powder