Ulli Theeyal
Ulli Theeyal is a spicy gravy made by grinding spices with coconuts & simmering with small onion. Ulli Theeyal is a good side for rice meal and tiffin as well. Ulli Theeyal is from Kerala Cuisine and one of the go to option when we run out of veggies.
Servings2 people
Ingredients
- 1/2 cup small onions skin peeled
- 1/4 cup tamarind water
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon jeera powder
- water as needed
- salt to taste
To Roast & Grind :
- 1/2 cup coconut
- 1/2 tablespoon coriander seeds
- 1 teaspoon pepper
- 3 dry red chillies
- 1/4 teaspoon fenugreek seeds
To Temper:
- 1 and 1/2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- a small sprig curry leaves
- 2 dry red chillies
Instructions
- 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 sauté till it turns transparent.
- Then add turmeric powder, red chilli powder and jeera powder. Add required salt.
- Sauté well till onions turn soft.
- Then add the coconut paste and sauté 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 separate at this stage switch off.
- Serve Ulli Theeyal with hot steamed rice!
Notes
- As an alternate for tamarind water, you can use 2-3 teaspoon tamarind paste.
- 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.
Nutrition Facts
Ulli Theeyal
Amount Per Serving (50 g)
Calories 159
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 35mg2%
Potassium 521mg15%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 11g12%
Protein 4g8%
Vitamin A 1380IU28%
Vitamin C 165mg200%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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