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.
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 cup
Coriander Seeds – 1/2 tbsp
Pepper – 1 ts[
Dry Red Chillies – 3
Fenugreek seeds – 1/4 tsp
To Temper:
Coconut Oil – 1 and 1/2 tbsp
Mustard 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.
Serve with hot steamed rice!
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.
Raks anand
WOw, cute colour of the serving bowl. yummy recipe
Thangalakshmi Ramakrishnan
Sharmi.. really wonder where you get such cute serving dishes in coimbatore…pics are superb!
SHARMILEE J
I got it from Popat Jammal here in CBE
radhika
i am a malayalee and my husband is a tamilian. so your recipes have always have helped me a lot. thank you great dishes with good photos ………