ULLI CURRY/ THEEYAL

Ulli Curry/ Theeyal is tasty vegan dish that perfectly complements boiled rice. The strong taste is enjoyed in South India especially the southern State of Kerala. This particular dish carries the name of shallots ( Ulli ) in Malayalam, the language of Kerala, and theeyal is something related to being burnt, as the preparation involves kind of deep roasting coconut. This versatile dish can be prepared with many other vegetables like mushroom, bitter gourd, yam… as variant to shallots.

Ingredients

• Coconut (Grated fresh/Desiccated). 2 Cups
• Shallots. 5 nos
• Garlic. 2 cloves
• Mustard seeds. 1/2 tsp
• Coriander powder. 2 Tb sp
• Chilli Powder. 1 tsp
• Turmeric powder. 1/2 tsp
• Coconut oil. 2 tsp

• Shallots. 150 gms
• Green Chilli. 8 nos
• Turmeric powder. 1/4 tsp
• Coriander powder. 1 tsp
• Chilli powder. 1/2 tsp
• Fenugreek powder. 1/2 tsp
• Curry leaves
• Tamarind. One Scoop size
• Water. 2 Cups
• Jaggery. 2 tsp
• Coconut oil. 3 Tbsp
• Mustard seeds. 1/2 tsp
• Salt to taste

Preparation

In a wide frying pan add the desiccated / freshly grated coconut, the shallots, garlic, curry leaves and mustard seed and fry it continuously stirring. When the coconut starts to change to slight brown turn off the flame and add coriander powder, turmeric powder, chilli powder and roast it again till deep brown on low flame cautiously without burning. Before its well done add two tsp of coconut oil if using desiccated coconut. Turn off the flame and intermittently stir and let it cool a bit. Grind this well to a smooth paste, adding in the shallots and garlic to the last batch as it may reduce the fine grinding. The smoothness of this paste is key to the richness of the dish. Set this **coconut paste aside.

Evenly chop the 150 gms shallots and green chilli in the second set of ingredients and marinate it with salt, curry leaves, coriander powder, chilli powder, turmeric powder and fenugreek powder in the ingredients #2 and let it stay for ten minutes.

Soak the tamarind in half cup of water. In a Skillet, add coconut oil, and when hot pour 3 Tbsp coconut oil. Add the mustard seeds when oil is hot and once it splutters add the marinated shallots and sauté it semi translucent. Now transfer it to a Sauce Pot and add half of the above prepared coconut gravy and 3/4 cup of water and gently blend together on low flame. Once the shallots are cooked, add the juice of soaked tamarind and keep on low flame to absorb the sourly taste. The remaining water can be mixed with the remnant tamarind. Add to the curry checking the taste and bring it to a soup consistency. Now add 2 Tbsp more of the coconut paste and incorporate well and finally add *jaggery and turn the flame off. Transfer the curry to any serving pot made of porcelain or glass and have it with boiled rice as we call Thali meals. It’s inevitable side for any vegetarian Sadhya, especially during Onam, the Keralite festival.

Notes

All the taste of spices can be customized according to one’s own taste.

**Coconut paste can be prepared and kept for longer period to ease the effort of making it in single stretch.

*Jaggery especially brings the real melting taste of this dish but if you feel to add less or even more it remains your choice.