Ulli Theeyal | shallot stew with tamarind

Last week was so hectic but good that we took a small  break from routine work and enjoyed spring break with family.

I was on a call with mom explaining about my trip and the call continued for quite some time and later I was complaining mom ,because of our extended conversation, I forgot to cook dal for sambar.In a jiffy she gave me the idea of this recipe, which I'd forgotten for some years.This 'Ulli Theyal' is a recipe from God's own country ,Kerala.

Ulli is nothing but shallots.This is such a simple and versatile recipe that can be prepared with some shallots and whatever veggies on hand. Also this is a great recipe to feed the crowd without pinching your pocket as it requires very minimal lentils.

Ingredients

Tamarind ........................ 1 tbsp , tightly packed
Shallots ........................... 1 cup , peeled
Assorted veggies .............. 1 cup ( I used potato and drumstick)
Coconut oil ....................... 2 tsp
Asafoetida ....................... 1/8 tsp
Turmeric powder.............. 1/4 tsp
Salt ..................................to taste
Mustard seeds ................. 1 tsp
Fenugreek seeds............... 4
Curry leaves ..................... few

To Grind

Toor dal ......................... 1/2 tsp
Channa Dal..................... 1 tsp
Coriander seeds............. 11/2 tbsp
Dry Red Chilli................ 4 (adjust)
fenugreek seeds.............. 4
Coconut....................... 1 1/2 tbsp,grated
Shallots .................... few

Method

• Soak tamarind in hot water for 20 minutes and extract the juice.
• Heat a tsp of oil in a deep pan .
• Add the toor dal, channa dal,coriander seeds,chillies, fenugreek and roast till golden color.
• Add the coconut and roast till the coconut slightly changes color.
• Cool them and grind it to a paste with shallots and some water.
• Heat remaining oil in the same pan and add mustard seeds.
• Once mustard crackles,add fenugreek seeds and curry leaves.
• Add the shallots and saute well.
• Now add the veggies you want to add and saute for a minute.
• Add the tamarind extract to this and also salt, turmeric and asafoetida.
• Cover and let it cook for 5 to 7 minutes.
• Once the veggies are 75  % done ,add the ground paste and mix well.
• Adjust the consistency by adding some water as the paste will make the gravy thick.
• Let it boil for another 5 minutes.

Enjoy with steaming rice and along with a vegetable of your choice.