Onion Shallots Curry

Onion Shallots Curry

      An authentic and traditional shallots based curry from popular kerala cuisine. the curry is known for its combination of flavours and tastes, as it has to offer sweetness, sourness and spicy in each bite. it is generally served as a side dish to boiled rice but can also be served with plain steamed white rice with poriyal.

     Kerala cuisine or recipes is a mix of culture with a strong influence from other states and also from overseas. yet it has maintained its own traditional recipes and served especially during festival and celebrations. one such easy and simple onion based curry is ulli theeyal recipe known for its mixed combination of tastes.

     Traditionally the theeyal recipe is made with onion shallots or small red onions. but today there are so many variations to this recipe and are made with different type of veggies and also with meat and prawns. well, that’s the versatility of this recipe.The onions when fried and boiled with tamarind water, spices leave a great impression to the curry. in addition, the coconut masala adds a nice consistency and lowers the temperature of spices. thus making a perfect combination of flavours and taste for your next meal.

TIPS,SUGGESTION AND VARIATION:

    Firstly, onions shallots or small red onions are primary ingredients for this recipe. yet if you do not have access to it, you can prepare it with cubed red onions and should have similar taste. 

   Secondly, the other key ingredient for this recipe is tamarind and the magnitude of sourness from tamarind may vary to different regions. i used lemon size, seedless tamarind extract for this recipe and it is sufficient for this recipe.

   Lastly, the curry would easily last long for 2-3 days when refrigerated. moreover, it tastes great for the next day, hence plan the curry accordingly.

INGREDIENTS:

FOR MASALA PASTE:

• 1 tbsp coconut oil
• 1 tbsp coriander seeds
• 5 dried red chilli
• ¼ tsp pepper
• ¼ tsp methi / fenugreek
• 1 cup coconut, grated

OTHER INGREDIENTS:

• 1 tbsp coconut oil
• 1 tsp mustard
• ¼ tsp methi / fenugreek
• pinch hing / asafoetida
• few curry leaves
• 20 (340 grams) shallot, halves
• ½ tsp salt
• ¼ tsp turmeric
• 1 cup tamarind extract
• 1 tsp jaggery / gud
• 1 cup water

INSTRUCTIONS:

1.Firstly, in a tawa heat 1 tbsp coconut oil and roast 1 tbsp coriander seeds, 5 dried red chilli, ¼ tsp pepper, ¼ tsp methi / fenugreek for a minute.

2.Now add 1 cup coconut and continue to roast.

3.Roast until the coconut turns dark golden brown.

4.Cool the spices completely, and transfer to the blender.

5.Blend to smooth paste adding water as required.

6.Further, in a large kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.

7.Add in 20 shallots, ½ tsp salt, ¼ tsp turmeric and saute for 2 minutes.

8.Once the onions shrink, add 1 cup tamarind extract, 1 tsp jaggery and mix well.

9.Boil for 10-15 minutes on medium flame.

10.Further, add the prepared coconut masala paste and mix well.

11.Saute for a minute until the spices are roasted well.

12.Also, add 1 cup water and mix well.

13.Boil for 10 minutes, or until the coconut masala is cooked well.

14.Cook until the oil is separated from the sides.

15.Finally, enjoy ulli theeyal recipe with hot steamed rice.

NOTES:

1. Firstly, use shallots for enhanced flavour of the curry.
2. Also, adjust the consistency by adding water as required.
3. Additionally, cook on medium flame to prevent from burning.
4. Finally, ulli theeyal recipe tastes great when coconut is roasted until dark golden brown.

                                                                                                                                         EnjoyFood!