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.

Ulli Theeyal is a popular Kerala sidedish, For those who are new to this…Ulli means Small Onion.

About Ulli Theeyal

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 Ingredients

• Shallots : Shallots is small onion which is the star ingredient in this curry. Choose small ones if your shallots are big then cut into half and use it.
• Tamarind : Tamarind forms the base of this curry.
• Spice Powders : The basic spice powders like turmeric, red chilli and jeera powders are used here.
• Coconut : Coconut is added along with other ingredients for grinding which makes the curry thicker.
• Tadka : A basic tadka is made using coconut oil, mustard seeds, red chillies and curry leaves.

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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.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

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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 Ulli Theeyal Recipe Step by Step

1. 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.Pin
2. 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.
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3. Saute well till onions turn soft.Then add the coconut paste and saute for 2mins.Then add little water along with tamarind water.
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4. It should more like rasam in consistency at this stage.Let it boil and become thick, oil will seperate at this stage switch off.
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Serve with hot steamed rice!

Expert Tips

• 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 teaspoon 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.

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