Ulli Theeyal » Dassana’s Veg Recipes

Ulli theeyal recipe with step-by-step pics. A theeyal is a typical Kerala specialty, and this one right here is the Ulli Theeyal – pearl onions or shallots in a curry made with spices, tamarind and roasted coconut. Gluten-free and Vegan.

Ulli Theeyal is without doubt one of the scrumptious gravy based mostly dish that’s served in Onam Sadya. It has a bitter and spiced style with complicated flavors.

Ulli theeyal curry has flavors of roasted coconut and spices. Ulli or pearl onions additionally add a variety of taste within the dish with bitter notes coming from the tamarind. Should you just like the style of pearl onions in any dish then this recipe is for you. I’ve additionally shared Pearl onion sambar.

I began making this recipe some 8 years again and nonetheless do at occasions. This recipe provides you with ulli theeyal with a homely style.

The components for this theeyal recipe are fundamental, nothing which you’ll need to supply from a particular place. Simply observe the recipe, and also you’ll know that it actually is an easy one which leads to a scrumptious dish with rustic and earthy flavors.

Should you don’t have pearl onions, then you need to use small sized onions or shallots too.

The addition of jaggery on this recipe is non-compulsory. I add to steadiness the sourness from the tamarind. You may skip it too. To make a spicier theeyal, you’ll be able to enhance the variety of dried pink chilies to three to 4 (or extra), reasonably than maintaining it 2.

With the identical recipe, I additionally make brinjal theeyal. One other recognized variation which is made is mushroom theeyal and I’ll put up its recipe quickly.

Any tamarind based mostly gravy or curry goes very nicely with steamed rice. So does this Ulli theeyal which is finest served with steamed rice or steamed Kerala matta rice.

Step-by-Step Information

The right way to make Ulli Theeyal

1. Firstly soak 1 heaped cup of pearl onions (sambar onions) in water in a bowl for 20 to half-hour. Soaking them makes it simpler to peel them later. You may also use shallots or small sized onions.

2. Additionally soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup sizzling water for 20 to half-hour.

3. After half-hour, peel the onions and rinse them nicely in clear water. Hold apart. If the onions are greater in measurement, you’ll be able to halve them.

4. After 20 to half-hour, squeeze the pulp from the tamarind and add within the soaked water. Hold tamarind pulp apart. 

When the onions and tamarind are soaking, you can begin making the spice paste.

Making paste for Ulli theeyal

5. Warmth 2 teaspoons of coconut oil in a frying pan. Hold the warmth to a low. Then add ½ tablespoon coriander seeds and blend them with the oil.

6. Then add ½ teaspoon cumin seeds, 15 entire black pepper, 8 methi seeds (fenugreek seeds) and 2 dry pink chilies (deseeded and damaged or halved).

For a spicy theeyal you’ll be able to add 3 to 4 pink chilies.

7. Combine nicely and fry stirring usually until the spices develop into fragrant and the pink chilies change coloration.

8. Then add ½ cup tightly packed recent grated coconut.

9. Combine very nicely.

10. Then with steady stirring roast the coconut until it turns into golden. Hold the pan or kadai down and let this coconut and spices combination settle down. The coconut ought to develop into golden. You may also roast the spices and coconut with out oil.

11. Then add the roasted coconut and spices together with the oil in a grinder jar. Additionally add ½ cup water.

12. Grind to a easy paste.

Making ulli theeyal

13. Warmth 2 teaspoons of coconut oil in the identical kadai or pan and add the peeled pearl onions.

14. Combine them with the oil after which start to saute them.

15. Saute onions until you see the perimeters getting gentle browned.

16. Then add ¼ teaspoon turmeric powder.

17. Combine turmeric powder with the onions.

18. Now add the tamarind pulp.

19. Combine nicely.

20. Then add the bottom roasted coconut and spice paste.

21. Combine once more.

22. Add ½ to ⅔ cup water.

23. Season with salt as per style.

24. Add ¼ to ½ teaspoon jaggery and blend once more. Jaggery is non-compulsory and will be skipped.

25. Simmer the curry for 9 to 10 minutes. Then change off the warmth. Cowl the pan.

Tempering Ulli Theeyal

26. Warmth 2 teaspoons of coconut oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds.

27. Let the mustard seeds crackle.

28. Then add 7 to eight curry leaves and 1 dry pink chili (halved and deseeded). Stir and fry until the pink chilies change coloration.

29. Swap off the warmth and pour the tempering combination within the ulli theeyal.

30. Cowl the pan and let the flavors infuse for some minutes.

31. Serve ulli theeyal sizzling with steamed rice.

In case you are searching for extra Kerala recipes then do test:

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This Ulli Theeyal put up from archives first printed in October 2017 has been up to date and republished on January 2023.