Ulli Theeyal is a popular Kerala sidedish, For those who are new to this...Ulli means Small Onion.Theeyal is a typical Kerala dish which is included in Onam Sadya Menu only in some parts of Kerala.Theeyal can be made with Shallots(Small Onion / Ulli), Pavakkai(Bittergourd),Okra(Vendakkai) etc.But Ulli Theeyal is a great combination, as shallots in this tamarind coconut based gravy pairs so well.I loved it with rice and with idli dosa for the next day. I love coconut oil flavour so this ulli theeyal recipe was a great treat for me.
The curry is thickish perfect to pair with rice, I had little leftover which I had with dosa the next day and I just loved the combo.
The curry is thickish perfect to pair with rice, I had little leftover which I had with dosa the next day and I just loved the combo.
Ulli Theeyal Recipe - Ingredients
Preparation Time : 15mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian | Reference:YummyOYummy
Recipe Category: Main | Recipe Cuisine: Indian | Reference:YummyOYummy
Small Onions - 1/2 cup skin peeled
Tamarind water - 1/4 cup
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Jeera powder - 1/2 tsp
Water - as needed
Salt - to taste
To roast and grind:
Coconut - 1/2 cupCoriander Seeds - 1/2 tbsp
Pepper - 1 ts[
Dry Red Chillies - 3
Fenugreek seeds - 1/4 tsp
To Temper:
Coconut Oil - 1 and 1/2 tbspMustard Seeds - 1 tsp
Curry Leaves - a small sprig
Dry Red Chillies - 2
Method:
- Dry roast all the ingredients listed under 'to roast and grind' till nicely browned, keep sauteing in low flame.Cool down and then transfer it to a mixer jar.
- Add little water and grind it to a fine paste,Set aside.Heat oil in a kadai - add mustard seeds,curry leaves and red chillies let it splutter.Then add small onion and saute till it turns transparent.Then add turmeric powder,red chilli powder and jeera powder.Add required salt.
- Saute well till onions turn soft.Then add the coconut paste and saute for 2mins.Then add little water along with tamarind water.
- It should more like rasam in consistency at this stage.Let it boil and become thick, oil will seperate at this stage switch off.
My Notes:
- The orginal recipe called for tamarind paste, I had tamarind water which I had after making rasam so I used it.If you are using tamarind paste then just 2-3 tsp would be enough.
- Adjust spice according to your taste.
- Let it boil for a good amount of time so that curry becomes thick.
- If you don't have coconut oil then add normal cooking oil but I recommend adding coconut oil to get the full flavour of theeyal.
- This keeps well for the next day as well, but keep refrigerated and heat it up.Actually this tastes even better as it rests. :)
- I used my earthernware kadai which lifted the flavour of theeyal, you can use normal kadai.
