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    Home » Vegetarian Side Dishes » Ulli Theeyal | Kerala Style Shallots in Roasted Coconut Curry

    Ulli Theeyal | Kerala Style Shallots in Roasted Coconut Curry

    Published: Sep 15, 2021 · Modified: Sep 15, 2021 by Srivalli · 4 Comments

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    Ulli Theeyal is a delicious Kerala Style Shallots Curry in Roasted Coconut base. This is an easy dish made as part of Sadya and you can always make this on regular days to serve as such as well.

    This onion shallots curry is quite easy to make and very flavorsome as we grind freshly grated coconut with spices and cook in a tamarind base. In a way, this recipe is an elaborate one to make. However, if you follow easy hacks like soaking the shallots in water before peeling them, it becomes very easy. There have been times when I have microwaved the shallots for few seconds for a quick peel.

    Ulli theeyal recipe or onion shallots curry is my choice for U in the A to Z Side Dishes. It is a delicious side dish for Rice. Just simple steamed rice with ghee and some fryums on the side is enough to make an excellent meal by itself.

    When I made this, I only made rice vadiyalu along with steamed rice and it was an excellent one. We can make it as spicy as we want or reduce it as per your choice. I adapted this recipe from here.

    Further reading on this dish, it is said this dish is also part of Sadya meal, I can imagine how delicious the entire meal can be. I have made an elaborate Onam Sadya and Kerala Breakfast as well.

    Ulli Theeyal

    Sadya Recipes you can try

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    • How To Make Olan | Kerala Olan Recipe
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    How to make Ulli Theeyal

    Step By Step Pictures for making Ulli Theeyal

    Roasting the coconut and spices for the ground masala for making Ulli Theeyal.

    How to make Kerala Style Shallots in Roasted Coconut Curry


    Soak the shallots in water for 15 mins, the skin will peel off very easily.
    Meanwhile, soak the tamarind in 1 cup of water and extract the pulp. Strain and repeat until you extract all the pulp.
    Take this thick tamarind extract in a kadai or a pan. Add more water if required along with peeled shallots, turmeric powder, and salt. Bring it to a boil.
    When the water starts to boil, simmer and cover with a lid. Cook until the shallots are soft.
    While the tamarind water is getting cooked, heat a kadai with 1 teaspoon oil and saute the dry chilies, shallots along with coriander seeds and coconut.
    Saute until everything is well roasted, transfer to a plate and allow it to cool down.

    Cooking the tamarind extract with shallots

    Once it is cooled down, grind to a smooth paste with enough water.
    Now add this to the simmering gravy and mix well.
    Let this come to a boil, simmer again for few minutes until the gravy thickens.

    Kerala Style Shallots Curry - Boiling Ulli Theeyal gravy with ground masala and tempering

    Heat a small pan with oil, temper with mustard, curry leaves, and pour it over the simmering gravy.
    Let the gravy cook on high for five minutes and remove.
    Serve hot with rice.

    Simple Mini Indian thali featuring Ulli Theeyal

    Recipe

    Ulli Theeyal
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    5 from 3 votes

    Ulli Theeyal | Kerala Style Shallots in Roasted Coconut Curry

    Ulli Theeyal is a delicious Kerala Style Shallots in Roasted Coconut Curry. This is an easy dish made as part of Sadya and you can always make this on regular days to serve as such as well.
    Course Main Dish – Gravies
    Cuisine Kerala
    Keyword Easy Gravy Dish
    By Cook Method Stovetop
    Occasion Onam Sadya
    By Diet Dairy Free, Diabetic, Healthy Recipes, Vegan
    Dish Type Gravy Side Dishes
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 people
    Author Srivalli

    Ingredients

    For Gravy

    • 1 cup Shallots / Pearl Onions / Sambar Onions peeled
    • 2 tablespoon Tamarind extract
    • 1/2 teaspoon Turmeric Powder
    • Salt to Taste

    To roast and grind to a paste

    • 1 cup Coconut grated
    • 5 Shallots / Pearl Onions / Sambar Onions peeled
    • 4-5 Dry Red Chillies
    • 1 tablespoon Coriander Seeds

    For tempering

    • 1 tsp Cooking Oil / Coconut Oil
    • 1/4 teaspoon Mustard Seeds
    • A Sprig Curry Leaves

    Instructions

    How to make Ulli Theeyal

    • Soak the shallots in water for 15 mins, the skin will peel off very easily.
    • Meanwhile, soak the tamarind in 1 cup of water and extract the pulp. Strain and repeat until you extract all the pulp.
    • Take this thick tamarind extract in a kadai or a pan. Add more water if required along with peeled shallots, turmeric powder, and salt. Bring it to a boil.
    • When the water starts to boil, simmer and cover with a lid. Cook until the shallots are soft.
    • While the tamarind water is getting cooked, heat a kadai with 1 teaspoon oil and saute the dry chilies, shallots along coriander seeds and coconut.
    • Saute until everything is well roasted, transfer to a plate and allow it to cool down.
    • Once it is cooled down, grind to a smooth paste with enough water.
    • Now add this to the simmering gravy and mix well.
    • Let this come to a boil, simmer again for few minutes until the gravy thickens.
    • Heat a small pan with oil, temper with mustard, curry leaves, and pour it over the simmering gravy.
    • Let the gravy cook on high for five minutes and remove.
    • Serve hot with rice.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. Radha says

      September 27, 2021 at 9:34 am

      5 stars
      This is an amazing recipe. we loved it!

      Reply
    2. Srividhya Gopalakrishnan says

      September 29, 2021 at 8:15 pm

      5 stars
      Theeyal is one of my favorites from Kerala cuisine. I first made it for the onam sadya thali and now it has become staple in our household. Love your version valli.

      Reply
    3. Suma Gandlur says

      October 06, 2021 at 5:16 am

      I love dishes like these. A flavorful side dish indeed to go with rice.

      Reply
    4. Harini Rupanagudi says

      November 01, 2021 at 7:59 am

      5 stars
      very flavorful gravy. I need to try this out for sure.

      Reply

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