Ulli Theeyal is a traditional as well as authentic dish in Kerala Cuisine. The tasty flavor and captivating aroma of Ulli Theeyal always ignites nostalgic memories. Branded as a Malayalee favorite, Ulli Theeyal is included in Sadhyas. No Sadhya is ever complete without theeyal dish. Kerala is a land of coconuts and you will find the dish quite popular in almost all Malayalee homes. It is roasted coconut mixture that imparts the distinct flavor to the mouth watering dish. It is the spicy tangy flavor enriched with the aroma of fried coconut that makes the dish unique and special. Sharing a simplified version of the dish, well illustrated in simple meaningful sentences. Even bachelors as well as new comers can give a bold try. Shallots or Kunjulli are cooked in roasted coconut mixture and tamarind extract. The spicy tangy gravy should be thick and not watery. This is a favorite side dish with hot rice. Enjoy the dish with your family and loved ones.
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Small onions(peeled, washed and thinly sliced, Kunjulli) - 200 gm
- Dry red chillies(Kollamulaku) - 6 nos
- or -
- Red chilly powder - 2 tsp
- Coriander seeds - 2 tbsp
- or -
- Coriander powder - 1 tsp
- Coconut - 1/2 of
- Fenugreek seeds(Uluva) - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Coconut oil - 4 tbsp
- Tamarind(soaked in water, Puli) -
- Mustard seeds - 1 tsp
- Dry red chillies - 2 -
- Curry leaves(A few) -
- Salt(As reqd) -
Ingredients
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Instructions
- Heat up a pan or a kadai.
- Add fenugreek seeds and stir for a sec.
- Add grated coconut, red chillies and coriander seeds and fry for a while, till they turn red in colour.
- :- If u`re using powders, then add them only after the coconut has been roasted and before you switch off the flame.
- Allow the above roasted mixture to cool.
- Grind it in a mixer grinder along with enough water into a smooth paste.
- Heat oil in a pan or a kadai.
- Splutter mustard seeds and saute dry red chillies and curry leaves.
- Add sliced onions and saute, till they turn golden brown in colour.
- Add turmeric powder and saute again.
- Add tamarind extract and mix well.
- Allow it to boil.
- Mix well the whole contents.
- Simmer it for a while.
- When the required consistency is reached (which is neither too thick nor too thin), remove from the flame.
- :- Serve the tasty dish with rice.
Recipe Notes
You can visit this link Kerala Style Koottu Curry. You can also visit this link Mathanga Erissery.
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14 comments
Thanks a lot 🙂
Hi it is almost the way my Amma prepares. Detailed steps. Great job. Keep posting.
Thanks for the recipe. It was like my mothers preparation!!! Thanks a lot..
its a very good receipe and it turnd out well.it tastes really yummy with rice.thank u for receipe!
good receipe rugmini.tastes good with rice!
very good receipe….thanks for it.
I tried it for the first time today, my weekly off day and to my surprise it came out very well. My hubbie told it was tasty. I never thought it would come out such well.
I m not a regular cook. I cook only when my mother is not at home. So I tried it and had lot of rice with this… great yummy….Thanks for this recipe…
At last i got a very good ulli theeyal recipe…… thanks a lot
Hey……… this came out very good. Its the 1st time I am making Theeyal. Thanks for your recipee…..
Kollam nannayirikkunnu !!!
hey..nice recipe..gud job….keep posting more….
Thank u very much for this recipe…i added yam along with shallots…its wonderful…a must try for an authentic theeyal….
Thankyou so much.It was a mindblowing delicious dish!We loved it….