ulli theeyal recipe | onion theeyal | onion shallots curry

ulli theeyal recipe | onion theeyal | onion shallots curry with detailed photo and video recipe. an authentic and traditional shallots based curry from popular kerala cuisine. the curry is known for its combination of flavours and tastes, as it has to offer sweetness, sourness and spicy in each bite. it is generally served as a side dish to boiled rice but can also be served with plain steamed white rice with poriyal.
onion theeyalulli theeyal recipe | onion theeyal | onion shallots curry with step by step photo and video recipe. kerala cuisine or recipes is a mix of culture with a strong influence from other states and also from overseas. yet it has maintained its own traditional recipes and served especially during festival and celebrations. one such easy and simple onion based curry is ulli theeyal recipe known for its mixed combination of tastes.

traditionally the theeyal recipe is made with onion shallots or small red onions. but today there are so many variations to this recipe and are made with different type of veggies and also with meat and prawns. well, that’s the versatility of this recipe! to be honest, i personally feel the usage of shallots with the theeyal curry base makes it more flavourful and appetite. the onions when fried and boiled with tamarind water, spices leave a great impression to the curry. in addition, the coconut masala adds a nice consistency and lowers the temperature of spices. thus making a perfect combination of flavours and taste for your next meal.

ulli theeyal recipe

some tips and suggestions with variations for this flavoured ulli theeyal recipe. firstly, onions shallots or small red onions are primary ingredients for this recipe. yet if you do not have access to it, you can prepare it with cubed red onions and should have similar taste. secondly, the other key ingredient for this recipe is tamarind and the magnitude of sourness from tamarind may vary to different regions. i used lemon size, seedless tamarind extract for this recipe and it is sufficient for this recipe. lastly, the curry would easily last long for 2-3 days when refrigerated. moreover, it tastes great for the next day, hence plan the curry accordingly.

finally, i request you to check out my other south indian sambar recipes collection with this post of ulli theeyal recipe. it includes my other traditional recipes like udupi sambar, vegetable sambar, drumstick sambar, eggplant sambar, avial, hotel style sambar and pineapple gojju recipe. in addition, i also request you to check my other related recipes collection like,

ulli theeyal video recipe:

recipe card for ulli theeyal:

onion theeyal

ulli theeyal recipe | onion theeyal | onion shallots curry

4 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
AUTHOR: Hebbars Kitchen
Course: sambar
Cuisine: kerala
Print Recipe Pin Recipe
easy ulli theeyal recipe | onion theeyal | onion shallots curry

Ingredients

for masala paste:

  • 1 tbsp coconut oil
  • 1 tbsp coriander seeds
  • 5 dried red chilli
  • ¼ tsp pepper
  • ¼ tsp methi / fenugreek
  • 1 cup coconut, grated

other ingredients:

  • 1 tbsp coconut oil
  • 1 tsp mustard
  • ¼ tsp methi / fenugreek
  • pinch hing / asafoetida
  • few curry leaves
  • 20 (340 grams) shallot, halves
  • ½ tsp salt
  • ¼ tsp turmeric
  • 1 cup tamarind extract
  • 1 tsp jaggery / gud
  • 1 cup water

Instructions

  • firstly, in a tawa heat 1 tbsp coconut oil and roast 1 tbsp coriander seeds, 5 dried red chilli, ¼ tsp pepper, ¼ tsp methi / fenugreek for a minute.
  • now add 1 cup coconut and continue to roast.
  • roast until the coconut turns dark golden brown.
  • cool the spices completely, and transfer to the blender.
  • blend to smooth paste adding water as required.
  • further, in a large kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
  • add in 20 shallots, ½ tsp salt, ¼ tsp turmeric and saute for 2 minutes.
  • once the onions shrink, add 1 cup tamarind extract, 1 tsp jaggery and mix well.
  • boil for 10-15 minutes on medium flame.
  • further, add the prepared coconut masala paste and mix well.
  • saute for a minute until the spices are roasted well.
  • also, add 1 cup water and mix well.
  • boil for 10 minutes, or until the coconut masala is cooked well.
  • cook until the oil is separated from the sides.
  • finally, enjoy ulli theeyal recipe with hot steamed rice.

how to make ulli theeyal with step by step photo:

  1. firstly, in a tawa heat 1 tbsp coconut oil and roast 1 tbsp coriander seeds, 5 dried red chilli, ¼ tsp pepper, ¼ tsp methi / fenugreek for a minute.
    ulli theeyal recipe
  2. now add 1 cup coconut and continue to roast.
    ulli theeyal recipe
  3. roast until the coconut turns dark golden brown.
    ulli theeyal recipe
  4. cool the spices completely, and transfer to the blender.
    ulli theeyal recipe
  5. blend to smooth paste adding water as required.
    ulli theeyal recipe
  6. further, in a large kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ¼ tsp methi, pinch hing and few curry leaves.
    ulli theeyal recipe
  7. add in 20 shallots, ½ tsp salt, ¼ tsp turmeric and saute for 2 minutes.
    onion theeyal
  8. once the onions shrink, add 1 cup tamarind extract, 1 tsp jaggery and mix well.
    onion theeyal
  9. boil for 10-15 minutes on medium flame.
    onion theeyal
  10. further, add the prepared coconut masala paste and mix well.
    onion theeyal
  11. saute for a minute until the spices are roasted well.
    onion theeyal
  12. also, add 1 cup water and mix well.
    onion shallots curry
  13. boil for 10 minutes, or until the coconut masala is cooked well.
    onion shallots curry
  14. cook until the oil is separated from the sides.
    onion shallots curry
  15. finally, enjoy ulli theeyal recipe with hot steamed rice.
    ulli theeyal recipe

notes:

  • firstly, use shallots for enhanced flavour of the curry.
  • also, adjust the consistency by adding water as required.
  • additionally, cook on medium flame to prevent from burning.
  • finally, ulli theeyal recipe tastes great when coconut is roasted until dark golden brown.
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