Shallots Curry - Ulli Theeyal Recipe

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

Aloo Posto

Aloo posto or potatoes with poppy seeds paste is essential Bengali recipe and no lunch is...

Restaurant Biryani Gravy Onion Salan

Onion Salan or the restaurant biryani gravy onion salan is commonly known as Hyderabadi B...

Cashew Makhai Phool Saag

Lotus seed pops and whole cashew nuts combine in a silky saag made of spinach and other g...

Mince Meat And Beans Masala

Beans Keema is very popular in South India, it is prepared regularly in Hyderabad, Clust...

Dry Shrimp Ridge Gourd Curry

Dry prawns and ridge gourd curry is a tasty recipe. It is a very famous south Indian dish...

Mutton Masala Hyderabadi Style

This is a very popular Mutton dish cooked in a true Hyderabadi style. It is cooked in a r...

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