Ulli theeyal is a thick tamarind-based shallot gravy, made with toasted and ground fresh coconut spice paste. This is a classic Kerala pearl onion curry, typically served with rice.
This ozhichu curry (gravy-based main dish served with rice) is prepared for lunch at any time of the year or during Onam as part of sadya.
Check out my other Kerala Onam Sadhya Recipes on my website.
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Ingredients
Here are the ingredients needed to prepare ulli theeyal.
- Pearly onion – Shallot – Spring onions – Ulli – The protagonist ingredient of the dish. I like to use a small Indian variety.
- Tamarind – Use fresh, dark Indian tamarind.
- Coconut – Freshly grated coconut gives color and flavor to the sauce.
- Red chili pepper – Dried red chili pepper for spices.
- Coriander seeds – For flavor
- Fenugreek seeds – This is added very less but adds good flavor.
- Black pepper – Adds a touch of spice to the sauce.
- Curry leaves – For flavor
- Red chili powder – Adds color and extra spice.
- Turmeric – For the color.
See the recipe card below for the full list of exact quantities.
Step by step images
Let’s see how to prepare ulli theeyal.
- First, soak the cleaner in warm water for 15 to 30 minutes.
- Meanwhile, heat a teaspoon of coconut oil and roast the red chilli, black pepper and fenugreek seeds.
- When it is almost toasted, add the coriander seeds last. I forgot to add the curry leaves and did it later, but you can add them at this point.
- Remove to a plate to cool.
- Add the coconut and start toasting.
- Continue roasting and once it is dry and starts to change color, add 2-3 small onions at this point.
- Lower the heat and roast carefully without burning, until it takes on an intense reddish colour.
- Remove to a plate.
- While it cools, you can extract the tamarind juice. Let it total one cup.
- Next grind the cooled roasted ingredients with red chilli powder, turmeric powder and little water.
- Chop finely and keep aside.
- Heat oil in a kadai and pop the mustard seeds.
- Add a small onion.
- Fry until the onions are cooked and soft.
- Next, add the tamarind juice.
- Bring to the boil.
- Add required salt.
- Then add the ground paste.
- Adjust water (add 1 to 1 ¼ cups)
- Mix well and bring to the boil.
- Simmer for 12-15 minutes or until thick.
- Turn off. It becomes thicker as it cools.
Serve ulli theeyal with Matta rice or any rice cooked with chamanthi and pappadam.
Substitutions and variations
- Onion pear – Instead of Indian pearl onion, you can use a variety of shallots available throughout the world.
- Coconut – use frozen coconut instead of fresh coconut.
- Spicy – Increase the number of chillies by one or two for the spiciest version. You can also use a little more red chili powder.
Warehousing
Since we are toasting the coconut, it will not spoil during the day at room temperature. Perfect for Sadhya to move forward. You can refrigerate and use for up to 2 days. Let cool and store immediately in the refrigerator for longer days. You can heat with very little water to balance the density.
Top tip
While toasting the coconut, make sure not to burn it. Towards the end it tends to burn easily.
If the shredded coconut is grated evenly, the roasting will also be even. So you can make it easily if you grind it in the blender.
Don’t add too much water as it takes longer to thicken. And don’t add too much less water, the flavors should blend well as it simmers.
Frequently asked questions
Onion (small onion/scallion)
Recipe card
Ulli Theeyal’s recipe
Ulli theeyal is a thick tamarind-based shallot gravy prepared with fresh toasted and ground coconut spice paste. This is a classic Kerala pearl onion curry, typically served with rice.
Cup measurements
Ingredients
- ½ cup Pearly onion Spring onions/ulli
- 1 table spoon Tamarind Indian tamarind
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
For roasting and grinding
- ½ cup Coconut
- 6 Red chili pepper
- 1 table spoon Coriander seeds
- ¼ teaspoon Fenugreek seeds
- ½ teaspoon Black pepper
- 10 Curry leaves
Temper
- 2-3 table spoon Coconut oil
- ½ teaspoon Mustard seeds Black
Prevents the screen from going dark
Instructions
-
First, soak the cleaner in warm water for 15 to 30 minutes.
-
Meanwhile, heat a teaspoon of coconut oil and roast the red chilli, black pepper and fenugreek seeds.
-
When it is almost toasted, add the coriander seeds last. I forgot to add the curry leaves and did it later, but you can add them at this point.
-
Remove to a plate to cool.
-
Add the coconut and start toasting.
-
Continue roasting and once it is dry and starts to change color, add 2-3 small onions at this point.
-
Lower the heat and roast carefully without burning, until it takes on an intense reddish colour. Remove to a plate.
-
While it cools, you can extract the tamarind juice. Let it total one cup.
-
Next grind the cooled roasted ingredients with red chilli powder, turmeric powder and little water.
-
Chop finely and keep aside.
-
Heat oil in a kadai and pop the mustard seeds.
-
Add a small onion.
-
Fry until the onions are cooked and soft.
-
Next, add the tamarind juice. Bring to the boil. Add required salt.
-
Then add the ground paste.
-
Adjust water (add 1 to 1 ¼ cups)
-
Mix well and bring to the boil.
-
Simmer for 12-14 minutes or until thick.
-
Turn off. It becomes thicker as it cools.
Video
Notes
- If the shredded coconut is grated evenly, the roasting will also be even. So you can make it easily if you grind it in the blender.
