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.
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.
– Shallots – Small onions – Ulli – The star ingredient of the dish. I like to use small Indian variety. Coriander seeds – For flavour
– For flavour Fenugreek seeds – This is added very less but adds a good flavour.
– This is added very less but adds a good flavour. Black pepper – Adds a spice kick to the gravy.
– Adds a spice kick to the gravy. Curry leaves – For flavour
– For flavour Red chilli powder – Gives colour and extra spice.
– Gives colour and extra spice. Turmeric – For colour.
See recipe card below for full list exact quantities.
Step by step images
Lets 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 its 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 its 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. 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. 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. Gets thicker more as it cools down.
Serve ulli theeyal with Matta rice or any cooked rice with chamanthi and pappadam.
Substitutions & Variations
Pear onion – instead of Indian pearl onion, you can use shallots variety which are available globally.
– instead of Indian pearl onion, you can use shallots variety which are available globally. 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 doesnt 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. Towards the end it tends to easily get burned. 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.
