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 advanced flavors.
Ulli theeyal curry has flavors of roasted coconut and spices. Ulli or pearl onions additionally add loads 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 primary, 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 should use small sized onions or shallots too.
The addition of jaggery on this recipe is non-obligatory. I add to steadiness the sourness from the tamarind. You may skip it too. To make a spicier theeyal, you possibly can enhance the variety of dried pink chilies to three to 4 (or extra), moderately than maintaining it 2.
With the identical recipe, I additionally make brinjal theeyal. One other identified 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 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 as well use shallots or small sized onions.
2. Additionally soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup scorching water for 20 to half-hour.
3. After half-hour, peel the onions and rinse them nicely in clear water. Maintain apart. If the onions are larger in measurement, you possibly can halve them.
4. After 20 to half-hour, squeeze the pulp from the tamarind and add within the soaked water. Maintain tamarind pulp apart.Â
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. Maintain 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 complete black pepper, 8 methi seeds (fenugreek seeds) and 2 dry pink chilies (deseeded and damaged or halved).
For a spicy theeyal you possibly can add 3 to 4 pink chilies.
7. Combine nicely and fry stirring typically until the spices grow to be fragrant and the pink chilies change shade.
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. Maintain the pan or kadai down and let this coconut and spices combination quiet down. The coconut ought to grow to be golden. You may as well 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 clean 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 mild 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-obligatory and could 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 shade.
29. Change 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 scorching with steamed rice.
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Ulli Theeyal
Kerala ulli Theeyal is 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 advanced flavors.
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Complete Time 50 minutes
different components for ulli theeyal curry
for tempering ulli theeyal
Forestall your display screen from going darkish whereas making the recipe
preparation for ulli theeyal
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.Â
Additionally soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup scorching water for 20 to half-hour.
After half-hour, peel the onions and rinse them nicely. Maintain apart. If the onions are larger in measurement, you possibly can halve them.
After 20 to half-hour, squeeze the pulp from the tamarind and add within the soaked water. Maintain tamarind pulp apart.
When the onions are soaking, you can begin making the spice paste.
making coconut and spice paste
Warmth 2 teaspoons coconut oil in a frying pan. Maintain the flame to a low.Â
Add ½ tablespoon coriander seeds and blend them with the oil.
Then add ½ teaspoon cumin seeds, 15 black pepper, 8 methi seeds and a couple of dry pink chilies (deseeded and damaged or halved).
Combine nicely and fry stirring typically until the spices grow to be fragrant and the pink chilies change shade.
Then add ½ cup tightly packed recent grated coconut. combine very nicely.
Then with steady stirring roast the coconut until it turns into golden. Maintain the pan or kadai down and let this coconut and spices combination quiet down. You may as well roast the spices and coconut with out oil.Â
As soon as cooled, then add the roasted coconut and spices in a grinder jar. Additionally add ½ cup water.
Grind to a clean paste.
making ulli theeyal
Warmth 2 teaspoons coconut oil in the identical kadai or pan and add the peeled pearl onions.
Stir them and saute stirring typically until you see the perimeters getting mild browned.
Then add ¼ teaspoon turmeric powder and blend nicely.Â
Now add the tamarind pulp and blend once more.Â
Then add the bottom coconut and spice paste. combine once more.
Add ½ to ⅔ cup water. season with salt as per style.
Add ¼ to ½ teaspoon jaggery and blend once more. Jaggery is non-obligatory and could be skipped.
Simmer for 9 to 10 minutes. Stir at intervals. Then change off the flame. Cowl the pan.
tempering ulli theeyal
Warmth 2 teaspoons coconut oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds and allow them to crackle.
Then add 7 to eight curry leaves and 1 dry pink chili, halved and deseeded.
Stir and fry until the pink chilies change shade.
Change off the flame and pour the tempering combination within the ulli theeyal.
Cowl the pan and let the flavors infuse for some minutes.
Serve ulli theeyal with steamed rice.
Diet Information
Ulli Theeyal
Quantity Per Serving
Energy 160 Energy from Fats 117
% Each day Worth*
Fats 13g20%
Saturated Fats 10g63%
Sodium 16mg1%
Potassium 228mg7%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 2g4%
Vitamin A 530IU11%
Vitamin C 118.5mg144%
Calcium 26mg3%
Iron 2.2mg12%
* % Each day Values are based mostly on a 2000 calorie food plan.
This Ulli Theeyal put up from archives first printed in October 2017 has been up to date and republished on January 2023.
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