Theeyal is a typical Kerala dish very similar to the South Indian kuzhambu. Ulli theeyal is prepared with pearl onion. It goes well with rice. In some parts of Kerala, theeyal is included in the traditional sadya menu. (source wiki). It can be prepared with bitter gourd, brinjal, okra. I personally love ulli theeyal with coconut rice. Every time I prepare coconut rice, the side dish is usually ulli theeyal and pappadam. Today we will learn how to prepare ulli theeyal following this easy recipe with step wise pictures.
| Thengai sadam and Ulli theeyal |
Ulli Theeyal Recipe-Kerala Style
Prep Time : 15 mins
Cook Time : 20 mins
Serves: 3-4
Recipe Category: Side dish
Recipe Cuisine: Kerala
Serves: 3-4
Recipe Category: Side dish
Recipe Cuisine: Kerala
Ingredients needed
Oil -3 tbsp
Mustard seeds -1 tsp
Cumin seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Red Chillies -2
Pearl onions-3/4 cup
Garlic cloves -5
Curry leaves – few
Tamarind -small gooseberry sized ball
Spice Powder
Turmeric powder -1/4 tsp
Coriander powder -2 tsp
Cumin powder -1 tsp
Red chilli powder -1 1/2 tsp
Salt needed
Fry and grind
Oil -2 tsp
Fenugreek seeds (uluva) -1/4 tsp
Cumin seeds (jeeragam)-1 tsp
Whole black pepper (Kurumulaku) -1 tsp
Coriander seeds (malli) -2 tsp
Grated coconut -1/3 cup
For garnishing
Finely chopped coriander leaves
Preparation
Heat a tsp of oil, fry fenugreek seeds, cumin seeds, whole black pepper and coriander seeds until you get a nice aroma. Remove from kadai/pan.
In the same pan, fry coconut until golden brown stirring continuously over low flame. Now grind both together to a smooth paste adding little water and keep it ready.
Peel shallots/pearl onions. I know peeling pearl onions is a time consuming work. Tips to make it easier – trim the head (root side) and tail of the onion and soak it in cold water for 15-20 minutes. The skin will come off easily if you peel it after that. Peel shallots and keep it ready. If it is too big, cut it into 2-3 pieces.
Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice, discard the pulp.
Method
Heat coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chillies, curry leaves, pearl onions and garlic.
Saute nicely on medium flame until it turns transparent.
Add chilli powder, coriander powder, turmeric powder, cumin powder and salt needed. Saute for a few minutes.
Add the ground paste and saute for a further 2-3 minutes.
Add tamarind water and boil until it thickens and oil separates.
Serve with plain hot steamed rice or coconut rice.
Note -Use good quality coconut oil for authentic Kerala taste. I used virgin coconut oil for this recipe. You can Buy KLF Nirmal Virgin Coconut Oil from Flipkart.com
Do not miss my lovely collections of Onam Sadya Recipes.
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View Comments (16)
Looks so good. I was looking for this recipe for a long time. Thanks for sharing .
Wow! Tempting! Gonna cook tomorrow Padhu.
Is your kadhai a clay one? Looks gorgeous.
Yes, my mother got it for me. It is great for making all types of kuzhambu.
The picture shows theyal in a different colour but
Preparation pics brings another color
Both are the same. One was taken in the kitchen where there is not much lighting. The main picture was taken near a window where there is natural sunlight.
Thanks for the recipe,all ur recipes are simple n good.U r really doing a good job.
You are sooooooooo talented Padhu!! love your recipes
Absolutly Great.
Perfect taste.
Precise mixing ratios.
Keep it up.
Thank you so much padhu for all ur recipes ��I am learner in cooking daily wit ur recipes only my days are running. Today I made ulli theeyal my husband loves it I was so happy
Hiiii padhu ..I m not getting pearl onions , is it okay to use big white onions ???
White onions will not give the taste as pearl onions. Pearl onions is the highlight of this recipe. You can try with white onion but it will not taste as authentic ulli theeyal.
Thank u so much . U take pains to reply and clarify readers doubts . ALL appreciation for u . Keep it up.
Hi.. can you let me know how to include bitter guard in this recipe?
You can reduce the pearl onions and add bitter gourd after seasoning or you can omit pearl onions totally and add bitter gourd alone after seasoning.