Sweet-Tangy Kerala Shallot Curry (Ulli Theeyal)

This traditional Kerala shallot curry combines sweet tender shallots with a rich coconut-tamarind base, creating a perfect balance of tangy and aromatic flavors. A simple yet deeply satisfying dish that embodies the essence of South Indian comfort food.

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Course: Appetizer, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 165kcal

Equipment

Ingredients

300 g shallots small onions
1 lemon-sized tamarind ball or 1½ tbsp tamarind paste
1 cup fresh grated coconut
2 tbsp coriander seeds
4 dry red chilies
½ tsp cumin seeds
¼ tsp fenugreek seeds
4 cloves garlic
2 tbsp coconut oil
½ tsp mustard seeds
A pinch of asafoetida hing
A few curry leaves
Salt to taste

Instructions

Heat a dry pan and roast the grated coconut, coriander seeds, dry red chilies, cumin seeds, and fenugreek seeds until aromatic and lightly golden.
Allow the roasted ingredients to cool, then grind them with tamarind paste to form a coarse paste, adding minimal water if needed.
Peel the shallots and keep them whole or halve larger ones.
Heat coconut oil in a heavy-bottomed pan and add mustard seeds. When they splutter, add garlic, asafoetida, and curry leaves.
Add the peeled shallots and sauté until they become soft and translucent.
Add the ground coconut-tamarind paste and mix well with the shallots.
Add enough water to achieve a thick curry consistency and bring to a boil.
Reduce heat and simmer until the shallots are completely tender and the curry has thickened.
Season with salt to taste and simmer for 2-3 more minutes before serving.

Notes

The curry tastes considerably better the next day as flavors meld together overnight.

Can be refrigerated for 2-3 days and reheated gently before serving.

Adjust the number of dry red chilies based on your spice preference.

Fresh coconut gives the best flavor, but unsweetened desiccated coconut can be substituted.

If tamarind ball is used, soak it in warm water and extract the pulp before grinding.

Serve with steamed rice, appam, or other South Indian breads.

The consistency should be thick but not dry - add water gradually while cooking.

Nutrition