Ulli Theeyal

Introduction
A rich, dark curry prepared with roasted coconut and shallots. Its slightly bitter, tangy, and smoky flavor makes it unique in the Sadya spread.

Ingredients

• • 15–20 shallots (peeled)
  • 1 cup grated coconut
  • 1 lemon-sized tamarind (soaked)
  • 2–3 dried red chilies
  • 1 tsp coriander seeds
  • ½ tsp fenugreek seeds
• Curry leaves & mustard seeds for tempering

Instructions

1. 1. Roast coconut, red chilies, coriander, and fenugreek until deep brown. Grind to paste.
   2. Fry shallots till slightly caramelized.
   3. Add tamarind pulp and coconut paste, cook till thick.

• Temper with curry leaves, dried chilies, and mustard seeds.
  

Pro Tips

• • Roast coconut until almost dark brown (without burning) for depth.

• Ulli (shallots) should be small and sweet for best flavor.
  

Serving Suggestions
Best with hot steamed rice and papadam.

Fun Fact
Theeyal means “burnt dish” in Malayalam — highlighting the dark roasted coconut that defines the curry.