Category: Main Course
Cuisine: South Indian
What is Ulli Theeyal?
Ulli Theeyal is a traditional Kerala dish that has been a staple in South Indian cuisine for centuries. The name "Ulli" means "onion" in Malayalam, and "Theeyal" refers to a curry. Theeyal's distinctive dark color comes from roasting coconut, while the tangy flavor is from tamarind. The dish is traditionally made using coconut oil, a key element in Kerala style dishes. Its rich flavor and cultural significance make it a cherished part of Kerala’s food history. Learn how to make Ulli Theeyal - a burst of flavor in a rich coconut gravy.
½ cup peeled small onion
1 cup grated coconut
Tamarind: Small lemon-sized ball (soaked in water)
¼ tbsp turmeric powder
1 tbsp red chilli powder
2 tbsp coriander seed
½ tbsp fenugreek seed
Curry leaves
½ mustard seeds
5-6 dry red chillies
4 tbsp coconut oil
1½ tbsp jaggery powder
Salt to taste
Water as needed
Preparation Time: 10 min
Cooking Time: 35 min
Heat 2 tbsp coconut oil in a pan, add 2 tbsp coriander seeds, ¼ tbsp fenugreek seeds, and 6 dried red chilies, and roast until aromatic.
Add grated coconut and roast on low heat, stirring continuously, until golden brown.
Let it cool, then grind into a smooth paste with some water.
Squeeze the soaked tamarind to extract the juice and set it aside.
Heat 2 tbsp coconut oil, add ½ tsp mustard seeds, ¼ tbsp fenugreek seeds, curry leaves, and ½ cup onion, and cook until browned.
Add in the tamarind juice and 1 ½ tbsp jaggery powder. Bring it to a boil and cook for 5-7 minutes.
Add the roasted coconut paste, mix well, and adjust the consistency with water if needed.
Season with salt, and simmer for another 10-15 minutes or until the oil separates.
Serve with hot rice and any side dish.
Cooking Tips: 1) Use small onions or whole shallots to enhance both the sweetness and appearance. 2) You can use vegetables like drumsticks or pumpkins in the theeyal to enhance flavour.
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