International Cuisine
Kerala Ulli Theeyal: Tangy Shallot Coconut Curry
Kerala Style Ulli Theeyal Recipe
Description
Kerala Style Ulli Theeyal is a flavorful and authentic recipe from Kerala, featuring the unique taste of small onions (shallots) cooked in a tangy tamarind and roasted coconut gravy. This traditional dish is perfect for festivals like Onam or any special occasion. Easy to prepare yet packed with a medley of aromatic spices, this dish pairs wonderfully with steamed rice and papad.
Cuisine
Kerala Recipes
Course
Side Dish
Diet
Vegetarian
Ingredients
For the Main Curry
| Ingredient | Quantity |
|---|---|
| Small onions (shallots) | 200 g |
| Curry leaves | 2 sprigs |
| Tamarind water | 2 cups |
| Mustard seeds | 1/2 tsp |
| Asafoetida (hing) | 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Oil | 3 tbsp |
| Salt | As needed |
For the Roasted Coconut Paste
| Ingredient | Quantity |
|---|---|
| Coriander seeds | 1 tbsp |
| Cumin seeds | 1/2 tsp |
| Dried red chilies | 6 |
| Fresh grated coconut | 1 cup |
Preparation Time
15 minutes
Cooking Time
20 minutes
Instructions
Step 1: Prepare the Roasted Coconut Paste
- Heat a small pan over medium flame.
- Add coriander seeds, cumin seeds, dried red chilies, and grated coconut.
- Roast the ingredients until the coconut turns golden brown, releasing its nutty aroma. Stir constantly to prevent burning.
- Allow the mixture to cool and grind it into a smooth paste by adding a little water. Set aside.
Step 2: Sauté the Small Onions
- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add mustard seeds and let them crackle.
- Add curry leaves and sauté briefly.
- Toss in the small onions and cook them until they soften and turn golden brown. This process may take around 10 minutes. Stir occasionally to ensure even cooking.
Step 3: Assemble the Curry
- Once the onions are cooked, pour in the tamarind water.
- Add asafoetida, turmeric powder, and salt. Mix well.
- Stir in the prepared roasted coconut paste and combine thoroughly with the tamarind mixture.
Step 4: Simmer and Finish
- Reduce the flame to low and let the curry simmer for about 10 minutes. This allows the flavors to blend beautifully and the gravy to thicken slightly.
- Turn off the heat and transfer the Ulli Theeyal into a serving bowl.
Serving Suggestions
Serve the Kerala Style Ulli Theeyal hot with steamed rice, a side of Chow Chow Thoran, and crispy papad for a wholesome and traditional South Indian meal.
Tips
- For a richer flavor, you can lightly fry the small onions in ghee before adding them to the curry.
- Adjust the quantity of tamarind water as per your taste for a less tangy or more pronounced tangy flavor.
- Use fresh grated coconut for the best results, as it enhances the authentic taste of the dish.
Enjoy the delightful flavors of Kerala with this Ulli Theeyal recipe!
