Horizontal 728*15

Monday, 25 May 2015

Ulli Theeyal | Kerala Style Shallot Curry


Shallot - 20 nos.
Curry leaves - few
Mustard seed - 1/4 teaspoon
Tamarind - 1 big gooseberry size or thick extract of 1/2 cup.
Oil - 1 tablespoon
Salt to taste

To Dry Roast and Grind.

Coconut - 1 cup
Coriander powder - 4 teaspoon
Red chilly powder - 2 teaspoon
Pepper - 1/2 teaspoon
Jeera - 1 teaspoon
Fenugreek - 10 nos.


  • Heat a pan and dry roast all the ingredients given under "To Dry Roast and Grind"

  • While roasting first add dry coconut and roast until it turns light golden, then add other ingredients and roast it until the nice aroma comes.
  • Once it attains room temperature grind it to smooth paste and keep it aside.

  • Peel the skin of Shallots, if it is larger in size cut it to 2 or 3 length wise.
  • Heat a pan with a 1 tablespoon oil and season it with mustard and curry leaves.
  • Add the shallots and saute until it turns light golden brown.
  • Add tamarind extract and allow to boil for couple of minutes.
  • Add salt as required.

  • Add the grinded masala, mix well and cook in slow flame until the oil oozes out.
  • Once the nice aroma comes switch off and serve it.


  1. perfect with steamed rice,yummy !

  2. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef


Thanks for visiting my blog, your comments means a lot to me...