Ulli theeyal
Ulli theeyal is a traditional dish from the South Indian state of Kerala. It is a vegetarian curry that is made using small onions, which are also known as shallots. The word ’theeyal’ in Malayalam, the local language of Kerala, means ‘burnt’, referring to the roasted coconut and spices that give the dish its distinct flavor. Ulli theeyal is a popular dish in Kerala and is often served with rice or flatbreads. Its rich and tangy taste, along with its unique blend of spices, makes it a must-try for anyone visiting Kerala.
Always roast coconut in dark golden brown
Burny coconut (roasted to golden brown) gives a unique amazing flavor to this dish. Avoid high flame. Always saute regularly in low- medium for even roasting.
Tips to note while grinding coconut
Oil in the coconut is enough for initial grinding. After the coconut is almost ground, add very little water and grind. If the ground coconut is thick it might turn lumpy after you add so I have added extra water to adjust the consistency.
Can I use regular onions?
Small onions/ shallots give the best taste for the ulli theeyal. You can use regular onion but the taste might slightly vary.
Other vegetables to use
These are just a few examples, but you can use any vegetable you like to make your own variation of theeyal. Just make sure to adjust the cooking time and spices accordingly to suit the vegetable you are using.
Can I substitute tamarind with tomato?
Tamarind is an important ingredient in Spicy and tangy curry, as it provides the dish with its characteristic tangy flavor. substituting tamarind alters the flavor
Serving suggestion for small onion gravy
It tastes best when mixed with rice.it is also a tasty side dish for tiffin varieties like appam, idiyappam, idli, dosai, etc.
Shelf life of shallot tamarind curry
Since it contains coconut, which is perishable, the shelf life of ulli theeyal can be limited. Typically, ulli theeyal can be stored in the refrigerator for up to 2-3 days. After this time, it may start to spoil and should not be consumed. To extend the shelf life of ulli theeyal, it is best to store it in an airtight container in the refrigerator as soon as it cools down.
Oil for Kerala style small onion curry
For making ulli theeyal, coconut oil is recommended. Coconut oil is often used in South Indian cooking, including the preparation of theeyal, as it lends a distinct flavor to the dish. However, if you don’t have coconut oil or prefer not to use it, any other neutral-flavored oil but the flavor might vary.
Kerala based recipes
Coconut based recipes
Kuzhambu recipes
tamarind based kuzhambu
Ingredients
Roast coconut
1 tablespoon coconut oil 1/4 teaspoon fenugreek seeds 1 tablespoon coriander seeds 5 red chilli 1/4 teaspoon pepper 5 small onion 1 cup coconut 1/4 teaspoon turmeric powder
Temper
1 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds Curry leaves few
Theeyal
100 grams small onion 2+ 1/2 cup tamarind water Required salt 1/2 teaspoon jaggery 3/4 cup water
How to make shallots curry with steps by steps pictures
Add oil to pan and Heat
Furthermore add dried red chillies, coriander seeds, pepper, and fenugreek seeds; mix well
Add small onions and give a quick mix
Furthermore, add coconut and saute till they are dark golden brown in color. Make sure to keep stirring to avoid burning the coconut
Finally, add turmeric powder and mix well
allow the mixture to cool down and grind without adding water
Furthermore, add around 1 tablespoon water and grind it into a fine paste Finally, add 1/4 cup of water; grind again
In the same pan, heat coconut oil
Add mustard seeds and fenugreek seeds; splutter
Furthermore, add curry leaves and roast
keep the curry leaves aside
Add small onions. Sauté the onions until they turn translucent and slightly change color
Furthermore, add tamarind water and the required salt; mix well and boil for 10 minutes
Now add the ground coconut paste, water, and jaggery; boil for 10 minutes
Turn off the stove
Finally, add roasted curry leaves; mix well and serve
