Ulli Theyal / Shallots Cooked in a Spicy Roasted Coconut Gravy

 

Amma makes theyal atleast once in a week..But the taste of it varies each time she makes it...It depends on the ingredient or vegetable which she puts in..Sometimes amma makes it with yam or with drumstick or pumpkin...She had even made theyal only with garlic, if she has no vegetable on hold..

To accompany this dish, she makes another gravy which we call as Urundai Kulambu..She makes small dumplings out of ground green gram dal with some spices and simmers that in a mild coconut gravy..I should tell you this,it tasted so awesome with this spicy theyal..Yum..My mouth is still watering..I will surely post that recipe soon..

She also makes some drumstick leaves thoran too..She always feeds me this when I was little and it tasted so heavenly..

So without any more delay off you go to the step by step recipe..

Ingrediants:

For Roasting & Grinding:

Shallots / Chinna Ulli / Sambar Onion-5

Coconut-1 cup

Curry leaves-2 spring

Coriander seeds / Malli-3 tblspn

Dry Red Chilli-5

Oil-1 tsp

For Gravy:

Shallots-20 Sliced

Tamarind-1 small lime size

Garlic-10 cloves

Oil-3 tblspn

Salt to taste

For Seasoning:

Coconut Oil-1 tblspn

Curry leaves-2 spring

Method:

Add 1 tsp of oil in a kadai and add in coconut and start roasting it till it gets light golden..

Now add in red chilli, coriander seeds, curry leaves, shallots and roast till everything turns into dark brown..

Let this cool down a little..Now take this in a blender and add in tamarind and blend it to a fine paste by adding some water.

Heat oil in a kadai and add in shallots and garlic..Fry this for 5 mins..

Now add in the ground masala and mix well..Pour in some water and season with salt..

Bring this to boil and simmer for 15-20 mins until oil separates from this..

Heat some coconut oil and throw some curry leaves in this..Fry for few minutes..

Pour this over the curry and mix well..

Serve this over a bed of hot rice and any curry..

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Pictorial:

Take your roasting ingrediants

take coconut in a kadai and start roasting

roast till light golden

add all ingrediants

and roast............................

roast.......................

till dark golden...

let it cool a bit

take it in a blender

blend it

add in some tamarind

and some water

make it into a fine paste

Take all your other ingrediants

prepare garlic and shallots

saute some garlic in oil

add in shallots

cook for few minutes

add in the ground masala

mix well

pour in some water

season with salt

and mix well

Bring this to boil

simmer untill oil separates

fry some curry leaves in coconut oil

pour it in

and mix well

All done..

Serve

a close up shot