Monday, September 3, 2012

Ulli Theeyal/Shallots in Tangy Roasted Coconut Gravy

I was planning to make this super fingerlicking famous Kerala's ulli theeyal since a long, when Srivalli announced this month's blogging marathon themes, she proposed a variety of very interesting themes as usual. While going through her themes, i know i'll go immediately to the theme 'cooking with onions'. Coz i cant imagine cooking my foods without onions, my onion basket will always have white onions,shallots and also i'll get quite often spring onions from farmer's market. So the next three days will be dishes with onions as star ingredient for this week of blogging marathon.

Theeyal is a typical Kerala dish prepared with a roasted coconut and few spices by roasting the coconut until it turns golden brown. Actually theeyal means burnt dish, its quite a long i wanted to make this ulli theeyal. Recently i picked shallots just to make this famous ulli theeyal and oh god i dont have words to explain how tasty this fingerlicking gravy is. Serve this gravy with rice and papads, i can have this yummy gravy even everyday.Check out the other marathoners running this 20th edition of blogging marathon here.


20nos Shallots
2cups Tamarind extract
1/4tsp Turmeric powder
Salt
Few curryleaves
1/2tsp Mustard seeds
2nos Dry red chillies (broken)
1/4tsp Fenugreek seeds
Oil

Roast & grind:
1/2cup Grated coconut
1tbsp Coriander seeds
3nos Dry red chillies

Heat a teaspoon of oil, roast the grated coconut in medium flame, stir continously and roast until its turns dark brown, add the coriander seeds, dry red chillies to the roasted coconut and fry until the spices gets well roasted.

Take this roasted coconut and spices in a mixie jar,grind as fine paste with enough water and keep aside.

Heat the oil,saute the shallots for few minutes, add the tamarind extract,turmeric powder, salt and curry leaves and cook until the shallots turns tender.

Now add this already grounded paste and cook everything for few minutes, dont let it boil and put off the stove.

Heat oil for tempering, fry the mustard seeds, fenugreek seeds and broken chillies until brown, remove the tempered spices and add to the cooked theeyal.

Serve hot with rice and papads or boiled eggs

40 comments:

Roshni said... Reply To This Comment

Priya, awesome dish.. you have posted one of my fav here... growing up my mom used to make this for me so often.... do check out my version of the recipe as well
http://arusuvai-kurippu.blogspot.co.uk/2012/01/ulli-theeyal.html

Archana said... Reply To This Comment

Wow this looks awesome.
Love your picture.

I am hosting Bake Fest all through Sept ’12. Do send me your entries
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Chef Mireille said... Reply To This Comment

this looks so rich and yummy

Shweta in the Kitchen said... Reply To This Comment

So delicious

http://shwetainthekitchen.blogspot.com/

Julie said... Reply To This Comment

Love ullitheeyal with steaming rice..yummy & mouthwatering!!
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Veena Theagarajan said... Reply To This Comment

Good timing for this post.. My Chitti who does Theeyal very well (she stays in Kerala) I was asking her for the recipe. Still waiting.. Saw this one will try
Great-secret-of-life.blogspot.com

Reshmi Mahesh said... Reply To This Comment

Yummy theeyal...Love this along with steaming rice...Makes a delicious lunch dear..

vaishali sabnani said... Reply To This Comment

loving the flavors in this dish..n it looks so inviting.Book marked!!

Akila said... Reply To This Comment

So Spicy n tangy... Tempting me too much...

Event: Dish name starts with O

The Pumpkin Farm said... Reply To This Comment

delicious curry on its own....by shallots you mean the small sambhar onions?

Hema said... Reply To This Comment

Looks so good, I can smell the flavor from the roasted coconut paste..

Sangeetha Nambi said... Reply To This Comment

Perfect with some Pappads...
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nivedhanams said... Reply To This Comment

Authentic and yummy!!!

Sowmya
Ongoing event - Coconut

Priti S said... Reply To This Comment

Nice recipe ...looks tangy n spicy

Rajani S said... Reply To This Comment

This is in my list too for the onions theme :))). You can grind some of the sauteed onions too with the coconut mix as a variation. Its a favorite of mine :)
As always, nice clicks and makes me want to enter the kitchen and prepare it now!

Farah Saleem azeez said... Reply To This Comment

oh my!! craving for rice with your ulli theeyal at the moment!and NO im not pregnant!...lol

PJ said... Reply To This Comment

What a delicious dish Priya! I was planning for this for my onion recipes but now have to look for something else :).
Love to have this theeyal with piping hot rice and pappadam...

runnergirlinthekitchen.blogspot.com said... Reply To This Comment

Looks so delicious, want it with some hot rice.

Kalpana Sareesh said... Reply To This Comment

awesome dish..

S.Menaga said... Reply To This Comment

OMG,what a colourful n tangy gravy...wish to have taste now itself!!

RAKS KITCHEN said... Reply To This Comment

Looks lip smacking! Nice recipe priya!

Ramya said... Reply To This Comment

I bet this is any Keralites fav dish! I just love the flavour of it! Now i am craving for it!!

Vijayalakshmi Dharmaraj said... Reply To This Comment

yummy one...looks so tempting dear... i love it always...
VIRUNTHU UNNA VAANGA

divya said... Reply To This Comment

Looks yumm.. Amazing and delicious...

Shama Nagarajan said... Reply To This Comment

super tempting!! Join me in Fast Food - Pasta event and know your sweetness - Honey event in my blog.

Happy Cook / Finla said... Reply To This Comment

Wowo droolie delicious, jus tlooking at the gravy itself i am drooling here.

Srivalli Jetti said... Reply To This Comment

Wow what a wonderful looking gravy priya..I know this tastes great!

Chitra said... Reply To This Comment

Lip smacking dish. wish to try soon..

radha said... Reply To This Comment

Love shallots in any dish. And roasted coconut gravy adds another dimension to the curry. In my city we do not get peeled shallots and that is the only thing that keeps me from buying them every time I go to the store.

Vidhya said... Reply To This Comment

Would love to have some with rice right now.

Priyas Feast said... Reply To This Comment

Luv ulli theeyal...Feels like having with hot rice now

lata raja said... Reply To This Comment

I have been wanting to try this recipe. i am bookmarking from you Priya!
Looks very inviting.

faseela said... Reply To This Comment

yummy theeyal....

themustardseed said... Reply To This Comment

This looks so delicious, my mouth is watering just seeing the picture. YUM!

Vanamala Hebbar said... Reply To This Comment

Looks nice....

Nagashree said... Reply To This Comment

lovely dish, one of my favorites. I make a little differently though.

Swapna Raghu Sanand said... Reply To This Comment

Am not a theeyal fan but I have never tasted theeyal that looks so appetizing before. Most theeyals that I have tasted seem too spicy and full of masala but I must admit I never made it myself. So thanks, Priya, for sharing this recipe. I think I will give it a try and make it.

Pavani said... Reply To This Comment

Oh man, that is one delicious gravy. Looks mouthwatering.

preeti garg said... Reply To This Comment

awesome.. look totally rich in gravy..

veena krishnakumar said... Reply To This Comment

awesome!!!!!