Ulli theeyal recipe | Kerala style small onion curry for rice
Ulli theeyal recipe | Kerala style small onion curry for rice | Kerala theeyal recipe with step by step photos and video recipe. this onion theeyal is a flavour rich and sour curry where small onions are cooked in tamarind water and a freshly prepared roasted coconut paste.
Theeyal is a traditional Kerala dish where any vegetable is cooked in tamarind water and roasted coconut paste. I would call it a cross of varutharacha sambar and puli kuzhambu.
Only thing is have patience to get it simmered until the oil leaves out the curry. the theeyal has to be saucy and thick rather than thin and light.
there is one more version of this theeyal i made with bitter gourd. pavakya theeyal which is similar with slight changes.
Ulli theeyal recipe
ulli theeyal recipe
Ingredients
to saute and grind
- 2 tbsp coconut oil
- 1 tsp fenugreek seeds
- 3 tbsp coriander seeds
- 5 no red chilli
- 2 no kashmiri red chillies
- 4 nos garlic
- 1 sprig curry leaves
- 2 cups grated coconut
- 3-4 nos small onions
for the curry
- 2 tbsp coconut oil
- 1.5 cups small onions sliced
- 2 sprig curry leaves
- 1 cup tamarind water
- 1/4 tsp turmeric powder
- salt to taste
for tempering
- 1.5 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 no red chilli
- 1/8 tsp turmeric powder
- 1/8 tsp chilli powder
Instructions
to prepare theeyal masala: saute and grind
- heat coconut oil in a pan and add fenugreek seeds, coriander seeds, curry leaves, red chilli, garlic and mix once.
- add grated coconut and small onions (2-3 nos) and fry until the coconut is reddish brown in colour.
- cool and grind it to fine paste. keep aside this theeyal masala until use
making of the curry
- heat coconut oil and add sliced small onions, curry leaves and fry until it is pale.
- now add prepared theeyal masala i.e., coconut paste, tamarind water, adjust by adding water if needed. curry has to be thin so that it is simmered for 15 minutes.
- add salt, turmeric powder and mix well. close and cook for 15-20 minutes.
- open to check the oil specs leaving the curry. curry is done.
for tempering
- heat coconut oil and pop in mustard seeds, curry leaves, red chilli and switch off. add turmeric powder, chilli powder and mix well.
- add the tempering to the curry and mix well.
- serve with rice.
Video
Notes
- you can also add a pinch of jaggery to equalize the sour and spice.
- since we are using 2 cups of coconut, 5 red chillies wont make the curry much spicier. so add more red chillies if you need a spicy curry.
Kerala style small onion curry
1.heat coconut oil in a pan and add fenugreek seeds and coriander seeds.
2. also add garlic cloves, curry leaves, red chillies and kashmiri red chillies. adding kashmiri red chillies is optional. I have added it for a bright red colour of the curry. stir for few seconds.
3. further add grated coconut and keep frying until it is reddish brown in colour. fry in medium heat as we dont want it to get burnt. you will hear the sound of roasted coconut when you fry it. it has to be evenly reddish brown. cool and grind it to a fine paste and keep it ready. this is our theeyal masala.
4. heat coconut oil in another pan and add small onions and curry leaves. fry until it is pale.
5. add prepared theeyal, tamarind water and 3/4th cup water washing the blender.
6. add turmeric powder, salt and mix well.
7. close and cook in simmer for 15-20 minutes. mix in between if needed. open to find the oil specs all over and the masala is well cooked leaving out the oil.
8. for tempering: heat coconut oil and pop in mustard seeds, curry leaves and red chilli.
9. switch off and add turmeric powder, chilli powder and mix well.
10. add the tempering to the curry and mix well.
serve the super delicious ulli theeyal with rice and thoran.
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