Ulli Theeyal
Ulli theeyal recipe with step by step pics. A theeyal is a typical Kerala specialty, and this one 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 one of the delicious gravy based dish that is served in Onam Sadya. It has a sour and spiced taste with complex flavors.
Ulli theeyal curry has flavors of roasted coconut and spices. Ulli or pearl onions also add a lot of flavor in the dish with sour notes coming from the tamarind. If you like the taste of pearl onions in any dish then this recipe is for you. I have also shared Pearl onion sambar.
I started making this recipe some 8 years back and still do at times. This recipe will give you a good ulli theeyal with a homely taste.
The ingredients for this theeyal recipe are basic, nothing which you’ll have to source from a special place. Just follow the recipe, and you’ll know that it really is a simple one that results in a delicious dish with rustic and earthy flavors.
If you don’t have pearl onions, then you can use small sized onions or shallots too.
The addition of jaggery in this recipe is optional. I add to balance the sourness from the tamarind. You can skip it too. To make a spicier theeyal, you can increase the number of dried red chilies to 3 to 4 (or more), rather than keeping it 2.
With the same recipe, I also make brinjal theeyal. Another known variation which is made is mushroom theeyal and I will post its recipe soon.
Any tamarind based gravy or curry goes very well with steamed rice. So does this Ulli theeyal which is best served with steamed rice or steamed Kerala matta rice.
How to make Ulli Theeyal
1. Firstly soak 1 heaped cup of pearl onions (sambar onions) in water in a bowl for 20 to 30 minutes. Soaking them makes it easier to peel them later. You can also use shallots or small sized onions.
2. Also soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup hot water for 20 to 30 minutes.
3. After 30 minutes, peel the onions and rinse them well in clean water. Keep aside. If the onions are bigger in size, you can halve them.
4. After 20 to 30 minutes, squeeze the pulp from the tamarind and add in the soaked water. Keep tamarind pulp aside.
When the onions and tamarind are soaking, you can start making the spice paste.
Making paste for Ulli theeyal
5. Heat 2 teaspoons of coconut oil in a frying pan. Keep the heat to a low. Then add ½ tablespoon coriander seeds and mix them with the oil.
6. Then add ½ teaspoon cumin seeds, 15 whole black pepper, 8 methi seeds (fenugreek seeds) and 2 dry red chilies (deseeded and broken or halved).
For a spicy theeyal you can add 3 to 4 red chilies.
7. Mix well and fry stirring often till the spices become aromatic and the red chilies change color.
8. Then add ½ cup tightly packed fresh grated coconut.
9. Mix very well.
10. Then with continuous stirring roast the coconut till it becomes golden. Keep the pan or kadai down and let this coconut and spices mixture cool down. The coconut should become golden. You can also roast the spices and coconut without oil.
11. Then add the roasted coconut and spices along with the oil in a grinder jar. Also add ½ cup water.
12. Grind to a smooth paste.
Making ulli theeyal
13. Heat 2 teaspoons of coconut oil in the same kadai or pan and add the peeled pearl onions.
14. Mix them with the oil and then begin to saute them.
15. Saute onions till you see the edges getting light browned.
16. Then add ¼ teaspoon turmeric powder.
17. Mix turmeric powder with the onions.
18. Now add the tamarind pulp.
19. Mix well.
20. Then add the ground roasted coconut and spice paste.
21. Mix again.
22. Add ½ to ⅔ cup water.
23. Season with salt as per taste.
24. Add ¼ to ½ teaspoon jaggery and mix again. Jaggery is optional and can be skipped.
25. Simmer the curry for 9 to 10 minutes. Then switch off the heat. Cover the pan.
Tempering Ulli Theeyal
26. Heat 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 8 curry leaves and 1 dry red chili (halved and deseeded). Stir and fry till the red chilies change color.
29. Switch off the heat and pour the tempering mixture in the ulli theeyal.
30. Cover the pan and let the flavors infuse for some minutes.
31. Serve ulli theeyal hot with steamed rice.
If you are looking for more Kerala recipes then do check:
Step by Step Photo Guide Above
Ingredients
for spice paste
- 2 teaspoons coconut oil
- ½ tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 15 whole black pepper
- 8 fenugreek seeds
- 2 dry red chilies – byadagi or kashmiri, deseeded and broken or halved
- ½ cup tightly packed grated coconut – fresh or frozen
- ½ cup water for grinding
for tamarind pulp
- ½ tablespoon tightly packed seedless tamarind
- ⅓ cup hot water for soaking tamarind
other ingredients for ulli theeyal curry
- 2 teaspoons coconut oil
- 1 cup heaped pearl onions or shallots – 175 grams pearl onions or shallots
- ¼ teaspoon turmeric powder
- ½ to ⅔ cup water to be added later
- ¼ to ½ teaspoon jaggery – optional
- salt as required
for tempering ulli theeyal
- 2 teaspoons coconut oil
- ½ teaspoon mustard seeds
- 1 dry red chili – halved and deseeded
- 7 to 8 curry leaves
Instructions
preparation for ulli theeyal
- Firstly soak 1 heaped cup of pearl onions (sambar onions) in water in a bowl for 20 to 30 minutes. Soaking them makes it easier to peel them.
- Also soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup hot water for 20 to 30 minutes.
- After 30 minutes, peel the onions and rinse them well. Keep aside. If the onions are bigger in size, you can halve them.
- After 20 to 30 minutes, squeeze the pulp from the tamarind and add in the soaked water. Keep tamarind pulp aside.
- When the onions are soaking, you can start making the spice paste.
making coconut and spice paste
- Heat 2 teaspoons coconut oil in a frying pan. Keep the flame to a low.
- Add ½ tablespoon coriander seeds and mix them with the oil.
- Then add ½ teaspoon cumin seeds, 15 black pepper, 8 methi seeds and 2 dry red chilies (deseeded and broken or halved).
- Mix well and fry stirring often till the spices become aromatic and the red chilies change color.
- Then add ½ cup tightly packed fresh grated coconut. mix very well.
- Then with continuous stirring roast the coconut till it becomes golden. Keep the pan or kadai down and let this coconut and spices mixture cool down. You can also roast the spices and coconut without oil.
- Once cooled, then add the roasted coconut and spices in a grinder jar. Also add ½ cup water.
- Grind to a smooth paste.
making ulli theeyal
- Heat 2 teaspoons coconut oil in the same kadai or pan and add the peeled pearl onions.
- Stir them and saute stirring often till you see the edges getting light browned.
- Then add ¼ teaspoon turmeric powder and mix well.
- Now add the tamarind pulp and mix again.
- Then add the ground coconut and spice paste. mix again.
- Add ½ to ⅔ cup water. season with salt as per taste.
- Add ¼ to ½ teaspoon jaggery and mix again. Jaggery is optional and can be skipped.
- Simmer for 9 to 10 minutes. Stir at intervals. Then switch off the flame. Cover the pan.
tempering ulli theeyal
- Heat 2 teaspoons coconut oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds and let them crackle.
- Then add 7 to 8 curry leaves and 1 dry red chili, halved and deseeded.
- Stir and fry till the red chilies change color.
- Switch off the flame and pour the tempering mixture in the ulli theeyal.
- Cover the pan and let the flavors infuse for some minutes.
- Serve ulli theeyal with steamed rice.
Nutrition
This Ulli Theeyal post from archives first published in October 2017 has been updated and republished on January 2023.
If I use readymade store bought tamarind paste, should 1 tsp be enough for this. The theeyal looks amazing, would love to try it.
Thanks.
Thank you. Store-bought tamarind paste is usually more concentrated, so start with ½ teaspoon first, taste, and then add more only if needed. Theeyal is meant to be tangy and a little sour, so you can always add a tiny bit more if you feel the flavor needs to come through. Just adjust gradually to your taste.
Can I make this dish in regular oil, and not coconut oil?
Yes, you can. Coconut oil adds a distinct flavor that’s traditional in ulli theeyal, but the curry will still taste good with regular oil. If possible, try using a little coconut oil for the tempering as it gives a nice aroma.
thanks for the nice recipe well explained, but am i right to say the grinding should not be smooth, but coarse?
Welcome and thanks. The curry paste should be finely ground and smooth. Hope this helps.
I tried this recipe today and it was delicious. Thank you! 🙂
Welcome Radhika
Can i use groundnut or sunflower oil as a substitute ?
yes, you can use either of the them.
I made this for lunch today and it turned out delicious…..thank you …will definitely include it in my menu when I have guests over.
thank you kamlesh for this feedback and the rating. glad to know. happy cooking.
Wow! Very Tasty! Thank you vegrecipesofindia!!!
Welcome Shanthala