Learn how to make Kerala style Ulli Theeyal recipe with step by step pictures. Easy Shallots Theeyal recipe, best as an accompaniment with hot rice or appam/dosa.
Ulli Theeyal is a delicious Kerala style curry made small onions or shallots cooked in roasted fresh ground spices and coconut. The distinctive flavor of shallots and coconut oil in the curry makes it one of the best accompaniments to hot rice. It also can be served as a side with appam, dosa or idli. With freshly roasted and ground spices cooked in tamarind extract, this is a very easy and quick curry recipe.
Ulli Theeyal
Ulli means Onion and Theeyal is a Kerala style curry made with roasted coconut and spcies. Shallots or small pearl onions are fried in coconut oil, cooked in tamarind extract and the curry is spiced with fresh spice paste made from roasted coconut, coriander seeds and dried red chillies. It has a very unique flavor from all the coconut used and especially that of the roasted coconut. Not always Theeyal is made with onions and it can be made with other vegetables too.
Tips & Important Notes to Make Ulli Theeyal
Theeyal is an easy and beginner-friendly recipe that can be made quickly. Below are some of tips and notes I follow –
- Coconut must be roasted well that it turns a dark golden brown color. This is how Theeyal gets its best taste.
- Using coconut oil is a must for this curry.
- Slowly boil the curry on low flame once all the ingredients are added, to bring out the flavor.
Serving Suggestions
Ulli Theeyal is best served hot/warm with rice and it goes well as a side dish with appam or dosa too. It is best consumed on the same day but can be stored upto a day outside and 2-3 days when stored in fridge.
Check out other Kerala recipes
Ulli Theeyal Recipe with Step by Step Pictures
First soak one lemon sized ball of tamarind in ½ cup of hot water. In a pan heat 1 teaspoon coconut oil. Add 1.5 tablespoon coriander seeds and 6 dried red chillies. Fry on low flame for 1-2 mins.
Next add 1 cup grated fresh coconut.
Fry on low flame for next 9-10 mins until the coconut has turned to deep golden brown. Remove from heat and let it cool down completely.
Grind into a smooth powder first without adding any water first.
Add water little by little and make a smooth paste. Set it aside.
In a pan heat 1 tablespoon coconut oil. Add ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves.
Now add 15-20 shallots/pearl onions. Fry them on low flame for 3-4 mins.
Add ¼ teaspoon turmeric powder and continue to cook for another 3-4 mins.
Meanwhile extract the juice from soaked tamarind and strain it off.
Add the tamarind extract to the onions. Add salt as needed for the curry.
Cook on medium flame until the curry is boiling.
Now add the prepared masala and mix it well.
If needed, add extra water depending on the thickness of the curry.
Add ½ teaspoon red chilli powder, mix well.
Cook on low flame covered until the oil has separated and is floating on top. It should take about 12-15 mins. Remove from heat.
Serve hot with steamed rice, appam, dosa or even idli.
Recipe Notes
- Adjust the amount of dried red chillies and red chilli powder depending on the spice preference.
- If there are no shallots available, same can be made with regular onions too.
Recipe Card
📖 Recipe
Ulli Theeyal | Theeyal Recipe
Equipment
- Thick Bottomed Pan/Pot
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Theeyal Masala
- 1.5 tablespoon Coriander Seeds
- 6 Dry Red Chillies
- 1 cup Grated Coconut
- 1 teaspoon Coconut Oil
For Theeyal
- 15-20 Shallots/Pearl Onions
- Lemon Sized Tamarind Ball
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- Salt as needed
- Fresh Curry Leaves
- Water as needed
Instructions
- First soak one lemon sized ball of tamarind in ½ cup of hot water.
- In a pan heat 1 teaspoon coconut oil. Add 1.5 tablespoon coriander seeds and 6 dried red chillies. Fry on low flame for 1-2 mins.
- Next add 1 cup grated fresh coconut.
- Fry on low flame for next 9-10 mins until the coconut has turned to deep golden brown. Remove from heat and let it cool down completely.
- Grind into a smooth powder first without adding any water first.
- Add water little by little and make a smooth paste. Set it aside.
- In a pan heat 1 tablespoon coconut oil. Add ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds. As they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves.
- Now add 15-20 shallots/pearl onions. Fry them on low flame for 3-4 mins.
- Add ¼ teaspoon turmeric powder and continue to cook for another 3-4 mins.
- Meanwhile extract the juice from soaked tamarind and strain it off.
- Add the tamarind extract to the onions. Add salt as needed for the curry.
- Cook on medium flame until the curry is boiling.
- Now add the prepared masala and mix it well. If needed, add extra water depending on the thickness of the curry.
- Add ½ teaspoon red chilli powder, mix well.
- Cook on low flame covered until the oil has separated and is floating on top. It should take about 12-15 mins. Remove from heat.
- Serve hot with steamed rice, appam, dosa or even idli.
Notes
- Adjust the amount of dried red chillies and red chilli powder depending on the spice preference.
- If there are no shallots available, same can be made with regular onions too.
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