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By Categories Curries & Gravies Curries & Gravies Indian Kerala Recipes Kottayam Mom's Recipes Nadan Recipes Quick & Easy Shrimp/Prawns Spicy Recipes

Chemmeen Ulli Theeyal Recipe – Prawns Shallots in Roasted Coconut Gravy Recipe

Well, well, it’s two week since my last blog update! What can I say? finally the summer vacation is over ;( and my cuties back to new school and as for me, I‘m in my high spirits today and hope the same for you all too! 🙂

Now, how I came to try this recipe … I always believe that the most challenging task for any home maker would be deciding on the day to day menu…Believe me, I start thinking the previous day what to cook for next day! On one such confused day, I started skimming through my mom’s old collections of recipes and ended up making this.
Theeyal is yet another famous delicacy in Kerala cuisine, it’s basically roasted coconut gravy with different kinds of veggies. I have already shared few theeyal recipes here, but today it’s a mixture of prawns/shrimp /chemmeen and shallots /kunjulli in fried coconut with slightly thick gravy that is simply delicious with just plain rice and pappadam / pappad. This curry also pairs well with dosa, appam, puttu and pathiri too. So why do you want to wait friends do give it a try and Enjoy!



Recipe for Chemmeen Ulli Theeyal Recipe – Ulli Konju Theeyal Recipe – Prawns and Shallots in Roasted Coconut Gravy

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 4-6

Ingredients : 
Prawns /Shrimp /Chemmeen /Konju : 1/2 kg /1.1 lb (cleaned and deveined)
Shallots / Small Red Onions /Kunjulli : 250 grms /1 cup /25-30 nos (thinly sliced)
Tamarind pulp /Vaalan puli  : a goose berry sized ball (soaked in the water) or Tamarind Paste : 1 tsp or according to your taste
Asafoetida : a pinch
Fenugreek Powder : a pinch
Sugar : a pinch (optional)
Curry Leaves : 1 sprig
Dry red chilies : 2 nos
Coconut oil  /Cooking Oil : 1 tbsp + 1 tsp for tempering
Salt to taste

For Roasting and grinding:
Grated Coconut : 1 cup

Shallots : 4-6
Turmeric Powder : 1 tsp
Red chili Powder : 3 tsp (adjust according to your tolerance)
Coriander Powder : 2 tsp
Fennel seeds /Perumjeerakam : 1/2 tsp
Whole Black Pepper : 1/2 tsp
Whole dry chilies : 2 nos

 How to make Chemmeen Ulli Theeyal Recipe – Prawns Shallots in Roasted Coconut Gravy Recipe:

1. In the pan, add the cleaned prawns, turmeric powder, salt  along with 1/2 cup of water and cook till the prawns is half done. It takes only 2-3 minutes.

2. Meanwhile in a heavy bottom skillet, add grated coconut along with fennel and black pepper. Roast till it reaches golden brownish color. Now add dry red chilies and simmer the flame.
3. Add all spice powders one by one and dry roast it till the raw smell goes and dark in color. (Note : Take care not to burn the spices while roasting.)
4. Let this mixture cool and then grind it to a fine paste using little water.
5. In a manchatti or in a pan (preferably manchatti) , add 1 tbsp of coconut oil; add and saute the sliced shallots, curry leaves till it reaches light golden color.
6. Add asafoetida, salt and fenugreek powder into it and saute for a while.
7. Add tamarind extract into it and allow it to boil for 4-5 minutes by stirring occasionally. (Note : Add 1/2 cup of water if needed)
8. To this add half cooked prawns, and the roasted ground paste and sugar into it; adjust the salt and simmer for further 3-4 minutes or till the gravy thickens to a curry consistency. (Note : You can see oil starts floating in the top.)
9. Heat the coconut oil in small frying pan and add curry leaves and dry chillies, saute for a second and pour the spice-infused oil over the curry.
10. Remove from the fire and cover it; allow it to stand for 10-20 minutes before serving. (Note : This will help the dish to absorb the flavor of curry leaves and coconut oil.)
11. Serve hot with steamed rice, pappadam or with dosa, appam, puttu and Enjoy!

Notes : 
  • The curry tastes better if you are having on the next day, don’t refrigerate. Just leave it in counter top  and slightly reheat it and keep overnight.  its taste more yummy!
  • Prawns require very little cooking time.  Do not overcook as the prawns will get rubbery in texture,so be very mindful of the cooking time when making prawns.



Related Posts : 
Try this…Hope you will all enjoy, but don’t forget to share your feedback!
Happy Cooking!
Sangeetha
5/5 (3 Reviews)
5/5 (3 Reviews)


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Comments

  1. sangeetha says

    Hi Leon, Thank you for your kind comment, I really appreciate. It feels so good to see that are people who really try and enjoy my recipes. This is MIL recipe and she never use ginger-garlic in theeyal but Yes you can use ginger garlic it’s another way.I have tried that way too, but personally I like theeyal without giner-gralic :)so it’s upto to you to include it or not.Hope you try both ways and Let me know which one you liked. Also please share your feedback if you try any recipes from here.You can even send me photos via Facebook or email, that will be great. Stay in touch.

    Best,
    Sangeetha

  2. Leon says

    Hi Sangeetha, Your cooking skill is wonderful. Whenever I get freetime I will seek for your new recipie. In this Ulli & chemmeen theal I have a doubt that the ginger & garlic paste is not to use? Because my mom will make this same theal but she used ginger garlic paste also. So I didn’t make it.

  3. sangeetha says

    Hi Hazanath, I’m sorry for the delayed reply, I was away on a vacation.I was thrilled to read your comment 🙂 Thanks so much Hazanath dear. Am very happy to know that it turned out well for you and you loved it very much. It’s huge compliment one can get saying that it tasted better than your mom recipe.It means a lot to me. Thanks for trying and taking time to post a comment here appreciate it very much.Please do try out other recipes too and I hope you like that too.

    Cheers!
    Sangeetha

  4. Hazanath says

    Tried your chemmeen ulli theeyal and the result was mind blowing lyrics awesome. I felt I made it even better than my mom cooks it.. Thanks Sangeetha…

  6. sangeetha says

    Hi Rekha, Sorry for the delayed reply…i was away from active blogging, hence delay in reply. This recipe is calls for kunjulli/small onion.There is nothing worng in substituting with savola, but it's definitely not a comproise with the taste.

    Sangeetha

  10. kothiyavunu.com says

    Hello, I haven't tried with pressed coconut shreds yet,so am not very sure about it, however I’ve seen some few baked goods recipes, where they have used pressed coconut shreds. Sorry can't be of much help here.

    Thanks!
    Sangeetha

  11. Anonymous says

    I hope this doesn't sound stupid, but could this be made with the coconut shreds left after extracting milk? If not and as a secondary question, what does one normally use those shreds for after pressing for milk?

  16. kothiyavunu.com says

    I am so glad it worked out for you! Oh yeah, I agree with you smell of fresh prawns is different to that of dried. Next time try with fresh prawns Nima 🙂

    Happy Cooking!
    Sangeetha

  17. Nima says

    sangeetha, i tried this recipe with dried shrimps…it was tasting good. I think if it was fresh prawns, i would have got nice prawn smell too…

  19. kothiyavunu.com says

    Hi Nima, Yes it works very well with dried prawns too, I have tried many times. Go head try and let me know what you think. Btw hw r u? long time no hear 🙂

    Cheers!
    Sangeetha

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