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.
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Step By Step Pictures 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.
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.
Recipe
Ulli Theeyal | Kerala Style Shallots in Roasted Coconut Curry
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.
Radha says
This is an amazing recipe. we loved it!
Srividhya Gopalakrishnan says
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.
Suma Gandlur says
I love dishes like these. A flavorful side dish indeed to go with rice.
Harini Rupanagudi says
very flavorful gravy. I need to try this out for sure.