Ulli Curry/Ulli Theeyal

Ulli Curry!!! Well, it makes you shed some tears!!! Peeling and slicing at least 200gms of tiny shallots is way too demanding, isn't it? This is one of those moments I wish I had a maidservant, yet another homeland abound privilege!!! Despite me managing the kitchen on my own for years now, my eyes and onions still refuse to get fond of each other, the eyes protest invariably by a vehement flooding. What about you guys? Lol...C'mon then...Lets shed some tears for a good reason - and let the reason be - Ulli Curry!!!  :D

In some parts on Kerala Ulli Curry is also known as Ulli Theeyal. In Cochin Theeyal preparations are often termed as 'Varutharacha Curry'. You can read more about Theeyal here.

You will need...

Shallots(cheriya ulli) - 200gms sliced

Green chillies - 3-4 chopped

Curry leaves - few

Mustard seeds - 1 tsp

Grated coconut/Desicated coconut  - 1/2 cup

Corinader powder - 1 tbsp

Turmeric powder - 1 tsp

Chilli powder - 1 tsp

Tamarind - a small ball

Jaggery - 1-2 tbsp

Fenugreek powder(uluva podi) - a pinch

Salt - to taste

Water

Oil - as needed

In a non stick vessel dry fry coconut until brown(a bit further than golden brown) and add coriander, turmeric and chilli powders. Stir fry for one more minute in low heat, grind to a smooth paste/powder without adding water, and keep aside. Soak tamarind in warm water and when tender squeeze well and drain and restore the juice.  In the cooking vessel add oil, splutter mustard seeds, saute shallots, green chillies and curry leaves(don't need to go until golden brown). Add tamarind water and salt, let it boil. Add the ground coconut mixture, jaggery and let it boil until gravy starts to thicken, say 2-3 minutes. Garnish with fenugreek powder and serve hot with rice.