Ulli Theeyal | Shallots In Coconut Sauce | Video
Shallots or small red onions cooked in fried coconut sauce - the perfect combo of spicy, tangy and sweet flavors all in one curry
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Servings
Ingredients
Tamarind extract:
- 1 medium lemon size tamarind
- ½ cup water
Coconut paste:
- 2 teaspoon oil
- 1 cup grated coconut
- 3 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 8 dried red chilies
- 1 teaspoon black peppercorns
Curry:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 sprig of curry leaves
- 1 dried red chili
- 15-20 shallots cut into halves if big
- A pinch of asafetida
- A pinch of ground fenugreek fenugreek powder
- Water
- A pinch of sugar
- Salt to taste
Instructions
Tamarind extract:
- Soak tamarind in water for 10 minutes. Strain. Discard hard bits. Set aside.
Coconut paste:
- Heat oil in a frying pan over low heat. Add grated coconut, coriander seeds, cumin seeds, dried red chilies and black peppercorns. Fry, stirring constantly, for 4-5 minutes or until coconut is browned. Remove from heat. Leave to cool slightly. Transfer mixture to a grinder. Add a little water, and process to a smooth paste.
Curry:
- Heat oil in a frying pan over medium heat. Add mustard seeds, curry leaves and red chili. Splutter mustard seeds. Add shallots. Fry, stirring occasionally, for 3-4 minutes or fry until golden brown.
- Add asafetida and ground fenugreek. Season with salt. Stir to combine. Add tamarind extract. Cover with water. Bring to boil. Simmer 2-3 minutes. Stir in coconut paste and sugar (if using). Simmer for another 5-6 minutes.
Video
Notes
- Use coconut oil for authentic taste
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 86g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 746mg | Fiber: 15g | Sugar: 43g