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Home » Archive » Cuisine of Kerala » Ulli theeyal recipe | Kerala style small onion curry for rice

Ulli theeyal recipe | Kerala style small onion curry for rice

02/11/2018 By Jinoo Jayakrishnan 1 Comment

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. 

ulli theeyal

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

Ulli theeyal recipe

Print Recipe

ulli theeyal recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins

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

  1. you can also add a pinch of jaggery to equalize the sour and spice. 
  2. 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. 

Kerala style small onion curry

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. 

Kerala style small onion curry

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.  

ulli theeyal

4. heat coconut oil in another pan and add small onions and curry leaves. fry until it is pale. 

ulli theeyal

5. add prepared theeyal, tamarind water and 3/4th cup water washing the blender. 

ulli theeyal

6. add turmeric powder, salt and mix well. 

ulli theeyal

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. 

ulli theeyal

8. for tempering: heat coconut oil and pop in mustard seeds, curry leaves and red chilli. 

ulli theeyal

9. switch off and add turmeric powder, chilli powder and mix well. 

ulli theeyal

10. add the tempering to the curry and mix well. 

ulli theeyal

serve the super delicious ulli theeyal with rice and thoran. 

ulli theeyal

Filed Under: Cuisine of Kerala, curries for rice, Video recipe

About the Author

Hi, hello, namaste, Swagatham, vanakkam! Thanks for stopping by on jinooskitchen which has got Indian recipes with step by step pictures and quick videos for each of them. We have our humble ...

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