Ulli Theeyal | Kerala Style Shallots Curry - Vidhya’s Vegetarian Kitchen

square image of ulli theeyal served in a white bowl on a white plate

5 from 3 votes

Ulli Theeyal | Kerala Style Shallots Curry

Ulli Theeyal - A delicious delicacy from the Kerala cuisine! A lip-smacking gravy with shallots and freshly roasted and ground spices along with coconut.

Prep Time30

Cook Time30

Total Time1

Course: Entree, rice accompaniment

Cuisine: Kerala Cuisine

Keyword: Onion/Shallots Theeyal, ulli theeyal

Servings:

Calories: 124kcal

Author: Srividhya G

Equipment

Saucepan or kadai

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;

23 shallots small onions (20 + 3) Peel them and chop into halves or use them whole
3 tsp coconut oil 2 tsp + 1 tsp (divided)
½ cup coconut grated
1 tsp fenugreek seeds
1 tsp red chili powder adjust according to taste
2 tsp coriander powder
½ tsp turmeric powder
½ tsp Whole peppercorns adjust according to taste
1.5 cups water 1 cup + ½ cup
1.5 tsp tamarind paste Dilute the tamarind paste in 1 cup of water
1.5 tsp salt or to taste
1 tsp mustard seeds
¼ tsp asafoetida
10 curry leaves

Instructions

Heat a saucepan or kadai and add 1 tsp of coconut oil. When the oil is hot, add the coconut first and fry for a minute or two. Then add all the spice powders - coriander powder, red chili powder, turmeric powder, three shallots, fenugreek seeds, and whole pepper.
Now roast till the raw smell goes for about 4 to 5 minutes over medium heat. The coconut mixture will turn brown, and that's perfectly fine. Remember, theeyal means "burnt dish." We need to roast the coconut well. Don't let it turn dark brown, though.
Let this mixture cool down and grind with ½ cup of water into a smooth paste. Set this aside.
Now heat the same saucepan or kadai and add the remaining 2 tsps of oil.
When the oil is hot, add the mustard seeds, asafoetida, curry leaves. Let the mustard seeds splutter. At this stage, add the shallots and saute for a few minutes (three to four minutes). Now add the tamarind water and salt and let it simmer for a few minutes. Let the shallots become tender.
Now add the ground paste and bring it to a boil. When it comes to a rolling boil, turn off the heat. Add a few more curry leaves and drizzle a tsp of coconut oil. (It's optional).
Serve the theeyal with rice. I have tried theeyal with tiffins like idli, upma, and dosa also.

Notes

For this measure, you can use 2 to 3 dried red chilies and 4 tsps of coriander seeds, instead of the spice powders. Just roast them along with coconut and grind it. Make sure you are not letting the spices turn black. If needed, roast the coconut and spices separately.
As always, adjust the spices and salt as per your preference.
I have tried making this theeyal with and without chopping the shallots. You can cut them into half as well.
Along with shallots, you can add veggies like brinjal, drumstick, or even mixed vegetables.
Adjust the gravy consistency according to your preference. If you feel the theeyal is thin in consistency, add 1 tsp of rice flour 2 to 3 tbsps of water and add it to the theeyal. Let it simmer for 3 to 4 minutes and turn off the heat. The rice flour slurry helps to thicken the theeyal.
Coconut oil is preferred, but you can use other oil as well.

Nutrition