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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📖 Recipe Card
Ulli Theeyal Recipe Step by Step
Serve with hot steamed rice! Pin
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.
