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Ulli Theeyal Recipe | Kerala Style Ulli Theeyal

Posted on July 30, 2018 Category: Onam Recipes, South Indian Recipes

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Ulli Theeyal Recipe / Kerala Style Ulli Theeyal, with step by step pics and YouTube video. Theeyal is a South Indian dish originating from the Indian state of Kerala. It is quite similar to sambar and is made from a mixture of spices consisting of roasted coconut, coriander seeds, red chilli and methi seeds. All the spices are grounded to a paste and cooked in tamarind water (Source: Wiki). Another meaning for ‘Theeyal’ is “burnt dish” which is a typical Kerala dish featuring burnt coconut and is usually dark brown in colour and in some parts of Kerala, theeyal is included in the Onam Sadhya Menu. I have tasted this gravy in restaurants in the Onam Sadhya feast, but this is the first time I am preparing in my kitchen. It was really tongue smacking with hot rice and I am sure that I will make it again. Please do check the Kerala parippu Curry and Kerala Nendran chips recipes in my blog which was a super duper hit …….

Find my other Kerala Onam Sadhya Recipes like

1. Palada Pradhaman
2. Tomato Rasam
3. Nei Appam / Ghee Appam
4. Aviyal Recipe

Kerala Style Ulli Theeyal

Kerala Style Ulli Theeyal

Ulli Theeyal Recipe

Ulli Theeyal Recipe | Kerala Style Ulli Theeyal

Priya Santhamohan
Kerala Style Ulli Theeyal recipe is a dish originated from Kerala. It is made from spices like roasted coconut, coriander seeds, red chilli and methi seeds.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Kuzhambu Varieties, Sidedish for Rice
Cuisine Kerala, Indian
Servings 4 People
Calories

Ingredients
  

  • 20 Shallots / Small Onion
  • 1 Small Goosebery Sized Tamarind
  • 1 Cup Water
  • 1/2 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder
  • Salt As Required

To Roast & Grind

  • 4 tsp Oil
  • 1 tsp Pepper
  • 1 tsp Jeera
  • 1/2 tsp Methi Seeds
  • 1 tbsp Coriander Seeds
  • 4 Red Chilli
  • 3/4 Cup Grated Coconut

To Temper

  • 1.5 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 Red Chilli
  • 1 sprig Curry Leaves

Instructions
 

  • First, measure and keep all the ingredients ready for roasting. Then soak tamarind in 1 cup of hot water for 20 minutes. Extract tamarind juice and discard the pulp. Peel the skin of shallots and chop it.
  • Heat oil in a pan, add pepper corns, jeera, methi seeds and roast till nice smell wafts.
  • Then add red chilli and grated coconut.
  • Furthermore, roast the coconut for 3 to 4 mins in a very low flame, until it turns to a nice brown colour. While be little careful in roasting the coconut, never burn it or change to black colour, as the whole taste gets spoiled. Once it cools down, transfer it to a mixer.
  • Pour very little water and grind it to a smooth paste. Heat coconut oil in a pan.
  • Add mustard seeds, once it splutters, add red chilli and curry leaves. Then add chopped shallots and saute till translucent.
  • Now pour the grounded coconut paste, turmeric powder and chilli powder.
  • Add required salt, mix everything well and cook for about 5 minutes. Now pour the tamarind juice.
  • To dilute the gravy, pour 1/2 cup of water. Cook covered for about 7 to 8 mins, till the oil floats on top and the gravy thickens a little.
    Serve this Ulli Theeyal Recipe with Beans Mezhukkupuratti as a side dish.

Video

Notes

Tips for Kerala Style Ulli Theeyal Recipe

  1. Use shallots / small onions only, you can use it as whole or chop into pieces also. Never use regular/big onions for this recipe.
  2. Ensure not to burn anything when roasting, otherwise, the whole taste gets spoiled. Do the roasting in low flame only.
  3. Furthermore, tempering in coconut oil lends a traditional flavour and taste to the gravy. 
  4. Also, use good quality coconut oil to get a good taste for this Kerala style ulli theeyal.
  5. Adjust red chilli, red chilli powder and peppercorns as per spice level preferred.
  6. The shelf life of this ulli theeyal recipe is 2 to 3 days under refrigeration.
Keyword Kerala Style Ulli Theeyal, Ulli Theeyal Recipe

 

Method for Ulli Theeyal Recipe

1. First, measure and keep all the ingredients ready for roasting. Then soak tamarind in 1 cup of hot water for 20 minutes. Extract tamarind juice and discard the pulp. Peel the skin of shallots and chop it.
Kerala Style Ulli Theeyal Steps1
2. Heat oil in a pan, add pepper corns, jeera, methi seeds and roast till nice smell wafts.

Kerala Style Ulli Theeyal Steps2
3. Then add red chilli and grated coconut.
Kerala Style Ulli Theeyal Steps3
4. Furthermore, roast the coconut for 3 to 4 mins in a very low flame, until it turns to a nice brown colour. While, be little careful in roasting the coconut, never burn it or change to black colour, as the whole taste gets spoiled. Once it cools down, transfer it to a mixer.
Kerala Style Ulli Theeyal Step4
5. Pour very little water and grind it to a smooth paste. Heat coconut oil in a pan.
Kerala Style Ulli Theeyal Step5a
6. Add mustard seeds, once it splutters, add red chilli and curry leaves. Then add chopped shallots and saute till translucent.
Kerala Style Ulli Theeyal Steps5
7. Now pour the grounded coconut paste, turmeric powder and chilli powder.
Ulli Theeyal Recipe Steps7
8. Add required salt, mix everything well and cook for about 5 minutes. Now pour the tamarind juice.
Ulli Theeyal Recipe Steps8
9. To dilute the gravy, pour 1/2 cup of water. Cook covered for about 7 to 8 mins, till the oil floats on top and the gravy thickens a little.
Ulli Theeyal Recipe Steps9
Serve this Ulli Theeyal Recipe with Beans Mezhukkupuratti as a side dish.

 

Ulli Theeyal Recipe 1

Ulli Theeyal Recipe

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Filed Under: Onam Recipes, South Indian Recipes Tagged With: kerala food recipes, Kerala Onam sadya Recipe, kerala recipes, Kerala Style Onion Curry, Onam Sadhya Recipes, Shallots Theeyal Recipe, theeyal curry recipe, theeyal kerala recipe, theeyal kerala style, theeyal recipe in tamil, ulli curry, ulli theeyal kerala recipe, ulli theeyal kerala style, vegetable curry recipe

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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