Ulli Theeyal brings the authentic taste of Kerala right to your kitchen. Think of tender shallots swimming in a dark, spicy gravy that’s both tangy and slightly sweet. I learned this recipe from my neighbor, who’s from Kerala, and I’ve been hooked ever since. The magic lies in perfectly roasting the coconut and spices until they release their oils and fragrance.
About the Recipe
This dish shines with its perfect balance of flavors – tangy tamarind, sweet shallots, and roasted spices. It’s a great way to use those small onions sitting in your pantry. The recipe might look fancy, but it’s actually pretty simple to make. The coconut adds richness while the tamarind brings a lovely tang that makes this curry unique.
Why You’ll Love This Recipe
First, it’s super flexible – you can adjust the spiciness to your taste. The ingredients are basic pantry items, and you won’t need any special equipment. The cooking process is straightforward, making it perfect for beginners. Best of all, the flavors get better the next day, so it’s great for meal prep. The rich, dark color of the curry looks stunning when served.
Ulli Theeyal
Cooking Tips
– Don’t rush the coconut roasting – it needs to be golden brown for the best flavor
– Cut onions in similar sizes for even cooking
– Keep stirring while simmering to prevent the gravy from sticking
– If the curry gets too thick, add warm water little by little
– Let it rest for 10 minutes before serving to allow flavors to meld
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30-35 minutes. Serve hot with plain rice or Kerala-style red rice. Stores well in the fridge for up to 3 days. Reheat gently with a splash of water. The flavors actually improve the next day.
Nutrient Benefits
This recipe is packed with goodness. Shallots are rich in antioxidants and help boost immunity. Coconut provides healthy fats, while fenugreek aids digestion. The spices like turmeric have anti-inflammatory properties. It’s a naturally gluten-free dish that’s both nutritious and satisfying.
Ulli Theeyal
Ingredients
- 100 gms Sambar Onions (Shallots)
- 1/2 to 3/4 cup Tamarind Extract
- 3 tbsp Coconut (grated)
- 1 1/2 tbsp Coconut Oil
- Fenugreek Seeds (little)
- 1 Dry Red Chilli (+ 1)
- Mustard Seeds (little)
- Red Chilli Powder (as per taste)
- Turmeric Powder (a pinch)
- 3 tsp Coriander Seeds
- Curry Leaves (few)
- Salt as per taste
Instructions
- Peel, wash and finely chop the onions.
- Heat a pan over medium flame.
- Dry roast the fenugreek seeds, coconut, 1 red chilli and coriander seeds for a minute or two.
- Remove, cool and grind to a fine paste, adding little water.
- Heat oil in a pan over medium flame.
- Fry the mustard seeds, red chilli and curry leaves for 45 to 60 seconds.
- Add turmeric powder and onions.
- When the onions turn golden, add the tamarind extract and stir well.
- Simmer for a few minutes.
- When it starts to boil, add the ground coconut mixture and salt.
- Reduce flame to low and simmer.
- The theeyal should neither be thick nor watery.
- Serve with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use regular onions instead of shallots?
While regular onions will work, shallots give the authentic taste and texture. If using regular onions, cut them into small chunks and reduce the cooking time slightly as they cook faster than shallots.
How can I make this curry less spicy?
Reduce the amount of red chili powder and use fewer dry red chilies. You can also increase the coconut quantity slightly to balance the heat level. Taste and adjust seasonings before the final simmer.
Why isn’t my curry getting dark brown?
The dark color comes from properly roasting the coconut and spices. Make sure to roast them until golden brown but not burnt. Also, cook the tamarind extract well until it reduces and darkens.
1 comment
I m north indian,
and i will try this recipe today yyyyyyyyyyy
anuradha