Ulli theeyal is a thick tamarind based shallot gravy made with fresh roasted and ground coconut spice paste. This is a classic Kerala pearl onion curry, served with rice typically.
This ozhichu curry (main gravy dish served with rice) is made for lunch anytime of the year or during Onam as part of sadya.
Check out my other Kerala Onam sadhya recipes in my website.
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Ingredients
Here are the ingredients needed for making ulli theeyal.
- Pearl onion – Shallots – Small onions – Ulli – The star ingredient of the dish. I like to use small Indian variety.
- Tamarind – Use fresh dark Indian Tamarind.
- Coconut – Fresh grated coconut gives the colour, flavour for the gravy.
- Red chilli – Dry red chilli for spice.
- Coriander seeds – For flavour
- Fenugreek seeds – This is added very less but adds a good flavour.
- Black pepper – Adds a spice kick to the gravy.
- Curry leaves – For flavour
- Red chilli powder – Gives colour and extra spice.
- Turmeric – For colour.
See recipe card below for full list exact quantities.
Step by step images
Let’s see how to make ulli theeyal.
- Firstly, soak puli in hot water for 15 – 30 minutes.
- Meanwhile, heat a teaspoon of coconut oil and roast red chilli, black pepper and fenugreek seeds.
- Once it’s almost roasted, lastly add coriander seeds. I forgot to add curry leaves and did it later, but you can add at this stage.
- Remove in a plate for cooling.
- Add coconut and start roasting.
- Keep roasting and once it’s dry and starts to change colour, add 2-3 small onions at this stage.
- Turn down the flame and roast carefully without burning, until it turns deep reddish in colour.
- Remove in a plate.
- While it is cooling, you can extract tamarind juice. Let it be total one cup.
- After that, grind the cooled roasted ingredients with red chilli powder and turmeric powder and little water.
- Grind smoothly and keep aside.
- Heat oil in a kadai and splutter mustard seeds.
- Add small onion to it.
- Fry until the onions get cooked and becomes soft.
- After that, add tamarind juice.
- Bring to boil.
- Add required salt.
- Then add the ground paste.
- Adjust water (add 1 to 1 & ¼ cup)
- Mix well and bring to boil.
- Simmer for 12-15 minutes or until thick.
- Switch off. Gets thicker more as it cools down.
Serve Ulli Theeyal with Matta Rice or Any Cooled Rice with Chamanthi and Pappadam.
Substitutions & Variations
- Pear onion – instead of Indian pearl onion, you can use shallots variety which are available globally.
- Coconut – use frozen coconut in place of fresh coconut.
- Spicy – Increase the number of chillies by one or two for spicer version. You can also use a little more red chilli powder.
Storage
Since we are roasting the coconut, it doesn’t get spoiled for the day at room temperature. Perfect for Sadhya to make ahead. You can refrigerate and use upto 2 days. Cool down and store immediately for longer days in the fridge. You can reheat with very little water to balance the thickness.
Top Tip
While roasting the coconut, make sure to not burn the coconut. Towards the end it tends to easily get burned.
If the grated coconut is evenly grated, then roasting is also even. So you can do this easily if you give it a grind in the blender.
Do not add too much water as it gets longer to get thicker. As well as do not add too less water, flavours should blend well as it simmers.
FAQ
Pear onion (small onion/ shallots)
Recipe card
ULLI Theeyal Recipe
Ulli theeyal is a thick tamarind based shallot gravy made with fresh roasted and ground coconut spice paste. This is a classic Kerala pearl onion curry, served with rice typically.
Ingredients
- ½ cup Pearl onion Small onions/ ulli
- 1 tablespoon Tamarind Indian Tamarind
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
To Roast & Grind
- ½ cup Coconut
- 6 Red chilli
- 1 tablespoon Coriander seeds
- ¼ teaspoon Fenugreek seeds
- ½ teaspoon Black pepper
- 10 Curry leaves
To temper
- 2-3 tablespoon Coconut oil
- ½ teaspoon Mustard seeds Black
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Instructions
-
Firstly, soak puli in hot water for 15 – 30 minutes.
-
Meanwhile, heat a teaspoon of coconut oil and roast red chilli, black pepper and fenugreek seeds.
-
Once it’s almost roasted, lastly add coriander seeds. I forgot to add curry leaves and did it later, but you can add at this stage.
-
Remove in a plate for cooling.
-
Add coconut and start roasting.
-
Keep roasting and once it’s dry and starts to change colour, add 2-3 small onions at this stage.
-
Turn down the flame and roast carefully without burning, until it turns deep reddish in colour. Remove in a plate.
-
While it is cooling, you can extract tamarind juice. Let it be total one cup.
-
After that, grind the cooled roasted ingredients with red chilli powder and turmeric powder and little water.
-
Grind smoothly and keep aside.
-
Heat oil in a kadai and splutter mustard seeds.
-
Add small onion to it.
-
Fry until the onions get cooked and becomes soft.
-
After that, add tamarind juice. Bring to boil. Add required salt.
-
Then add the ground paste.
-
Adjust water (add 1 to 1 & ¼ cup)
-
Mix well and bring to boil.
-
Simmer for 12-14 minutes or until thick.
-
Switch off. Gets thicker more as it cools down.
Video
Notes
- If the grated coconut is evenly grated, then roasting is also even. So you can do this easily if you give it a grind in the blender.