This ulli curry can be stored up to 3 days


Noted writer Shihabuddin Poythumkadavu says that the ulli curry (shallots) prepared with love by his beloved mother is his favourite dish. “It was my mother who taught me how to make the dish. I haven't had such a delicious dish from anywhere else,” reveals the writer. Shallots curry is easy to make and can even be stored for up to 3 days. Shihabuddin vouches for the increased taste and flavour of the dish after a few days. He says that ulli curry goes amazingly well with kuruva rice. As it is extremely easy to make, the dish would be perfect for those who stay away from homes to work.


3 tbsp coconut oil

3 onions (chopped)

3 shallots (chopped)

4 dried chillies (halved)

A pinch of fenugreek

A pinch of mustard seeds

A pinch of turmeric powder

2 bulbs Malabar tamarinds

A ball of tamarind

A bunch of curry leaves

Salt as required

12 cloves garlic (chopped)

3 tbsp chilli powder

½ tsp coriander powder

4 cups water


Heat coconut oil in a wok or pan

Add the fenugreek seeds and mustard seeds

When these pop, add the dried chillies and roast

Add the chopped shallots and sauté

Into it add onions and sauté well

Add turmeric powder, chilli powder, coriander powder and salt as required

Stir well

Add the chopped garlic and mix everything well

Pour 4 cups of water, tamarind water and 2 bulbs of Malabar tamarinds

Stir well, lower the flame and cook with the lid on

Cook until the water is reduced into half

Add curry leaves just before the dish is taken off the flame

Pour a spoonful of coconut oil on top of the dish.


Onions should be chopped and not sliced as it adds to the flavour of the dish. Reducing the water to half, is an important step in the recipe as it gives the desired consistency.

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