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    Home » Festivals » Onam » Ulli Theeyal | Kerala Style Shallots Curry

    Ulli Theeyal | Kerala Style Shallots Curry

    Posted on July 30, 2020 · Last Updated on November 9, 2021 · By Srividhya G · 29 Comments

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    collage of ulli theeyal with text overlay for pinterest

    Ulli Theeyal – A delicious delicacy from the Kerala cuisine! A lip-smacking gravy with shallots and freshly roasted and ground spices along with coconut. Check out how I made this theeyal with step-wise pictures.

    ulli theeyal served in a white bowl placed on white plate with shallots and curry leaves on the side

    Ulli means shallots in Malayalam, and theeyal means “burnt dish.” (source – Wikipedia) We roast the coconut and spices until its dark and brown hence the name burnt dish.

    In some parts of Kerala, this theeyal features on the sadya/feast menu also. When I make my elaborate sadya thali, I always include this theeyal. I love to make theeyal and avial for the sadya. :-)

    It’s one of our family’s favorites, and I make it regularly for our everyday meal. It is more like Tamilnadu style kuzhambu, especially more like the arachuvitta vathal kuzhambu.

    Our everyday meal plate-

    I have explained how our typical everyday meal plate is in previous posts, but let me share it again. If you are following me on Instagram, you would have known by now. Rice is our staple, but we also like quinoa, steel-cut oats, and millets.

    I usually serve rice either with,

    • sambar / lentil-based tamarind stew or
    • kuzhambu / spicy tamarind stew or curry or
    • rasam / tangy broth with or without lentils or
    • chutneys

    We mix the rice or the grain with any of the above and relish it along with a dry curry more like a stir-fry called poriyal or gravy curry called kootu.

    I always look out for different curries and gravies to pair with rice and learned about this theeyal in that quest. I got this recipe from our friend, but when I saw the recipe video at the Kerala Tourism channel, I modified it and made it super simple.

    Easy shallots theeyal recipe-

    All you need to is dry roast coconut, fenugreek seeds, red chili powder, coriander powder, turmeric, black pepper, and few shallots. Then grind this into a smooth paste, and this forms the base of the theeyal.shallots curry served in a white bowl on a white plate with green mat on the top

    Then you saute some more shallots and add some tamarind water, followed by the prepared paste and simmer. Once you have the shallots peeled, you can make this theeyal in no time.

    While you can add other veggies like brinjal or drumstick, we like our theeyal just with shallots.

    Why spice powders instead of whole spices?

    You might be wondering why I am using coriander powder and red chili powder instead of whole spices. Actually, during one onam, I didn’t have sufficient coriander seeds. (Blame my planning skills) But I had coriander powder, and that’s when I stumbled upon the theeyal recipe with spice powders instead of whole spices.

    It worked perfectly well, so that became the new norm. Please check the recipe notes for the whole spices measure.

    Now let me share how to make this theeyal with detailed step-wise pictures-

    Ulli theeyal with step-wise pictures-

    • Heat a saucepan or kadai and add 1 tsp of coconut oil. When the oil is hot, add the coconut first and fry for a minute or two. Then add all the spice powders – coriander powder, red chili powder, turmeric powder, three shallots, fenugreek seeds, and whole pepper. 

    roasting coconut and spices for ulli theeyal

    • Now roast till the raw smell goes for about 4 to 5 minutes over medium heat. The coconut mixture will turn brown, and that’s perfectly fine. Remember, theeyal means “burnt dish.” We need to roast the coconut well. Don’t let it turn dark brown, though. 

    roasted spices and coconut for theeyal

    • Let this mixture cool down and grind with ½ cup of water into a smooth paste. Set this aside.

    ground coconut paste for theeyal

    • Now heat the same saucepan or kadai and add the remaining 2 tsps of oil. 
    • When the oil is hot, add the mustard seeds, asafoetida, curry leaves. Let the mustard seeds splutter. 
    • At this stage, add the shallots and saute for a few minutes (three to four minutes).

    sauteing shallots for the theeyal

    • Now add the tamarind water and salt and let it simmer for a few minutes. Let the shallots become tender.
    • Now add the ground paste and bring it to a boil.

    adding tamarind water and ground paste to theeyal

    • When it comes to a rolling boil, turn off the heat. Add a few more curry leaves and drizzle a tsp of coconut oil. (It’s optional).

    bringing theeyal to a boil

    • Serve the theeyal with rice. I have tried theeyal with tiffins like idli, upma, and dosa also. 

    overhead shot of ulli theeyal served in white bowl

    Recipe Notes-

    • For this measure, you can use 2 to 3 dried red chilies and 4 tsps of coriander seeds, instead of the spice powders. Just roast them along with coconut and grind it. Make sure you are not letting the spices turn black. If needed, roast the coconut and spices separately. 
    • As always, adjust the spices and salt as per your preference.
    • I have tried making this theeyal with and without chopping the shallots. You can cut them into half as well. 
    • Along with shallots, you can add veggies like brinjal, drumstick, or even mixed vegetables.
    • Adjust the gravy consistency according to your preference. If you feel the theeyal is thin in consistency, add 1 tsp of rice flour 2 to 3 tbsps of water and add it to the theeyal. Let it simmer for 3 to 4 minutes and turn off the heat. The rice flour slurry helps to thicken the theeyal.
    • Coconut oil is preferred, but you can use other oil as well.

    Other Onam Recipes-

    • Beetroot khichadi
    • Puliserry
    • Chakka pradhaman
    • Kerala style rasam
    • Eriserry

    kerala style shallots curry in a white bowl with shallots and curry leaves on the side

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this ulli theeyal, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of ulli theeyal served in a white bowl on a white plate
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    5 from 3 votes

    Ulli Theeyal | Kerala Style Shallots Curry

    Ulli Theeyal - A delicious delicacy from the Kerala cuisine! A lip-smacking gravy with shallots and freshly roasted and ground spices along with coconut.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Entree, rice accompaniment
    Cuisine: Kerala Cuisine
    Servings: 4
    Calories: 124kcal
    Author: Srividhya G

    Equipment

    • Saucepan or kadai

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;

    • 23 shallots small onions (20 + 3) Peel them and chop into halves or use them whole
    • 3 tsp coconut oil 2 tsp + 1 tsp (divided)
    • ½ cup coconut grated
    • 1 tsp fenugreek seeds
    • 1 tsp red chili powder adjust according to taste
    • 2 tsp coriander powder
    • ½ tsp turmeric powder
    • ½ tsp Whole peppercorns adjust according to taste
    • 1.5 cups water 1 cup + ½ cup
    • 1.5 tsp tamarind paste Dilute the tamarind paste in 1 cup of water
    • 1.5 tsp salt or to taste
    • 1 tsp mustard seeds
    • ¼ tsp asafoetida
    • 10 curry leaves

    Instructions

    • Heat a saucepan or kadai and add 1 tsp of coconut oil. When the oil is hot, add the coconut first and fry for a minute or two. Then add all the spice powders - coriander powder, red chili powder, turmeric powder, three shallots, fenugreek seeds, and whole pepper.
    • Now roast till the raw smell goes for about 4 to 5 minutes over medium heat. The coconut mixture will turn brown, and that's perfectly fine. Remember, theeyal means "burnt dish." We need to roast the coconut well. Don't let it turn dark brown, though.
    • Let this mixture cool down and grind with ½ cup of water into a smooth paste. Set this aside.
    • Now heat the same saucepan or kadai and add the remaining 2 tsps of oil. 
    • When the oil is hot, add the mustard seeds, asafoetida, curry leaves. Let the mustard seeds splutter. At this stage, add the shallots and saute for a few minutes (three to four minutes). Now add the tamarind water and salt and let it simmer for a few minutes. Let the shallots become tender.
    • Now add the ground paste and bring it to a boil. When it comes to a rolling boil, turn off the heat. Add a few more curry leaves and drizzle a tsp of coconut oil. (It's optional).
    • Serve the theeyal with rice. I have tried theeyal with tiffins like idli, upma, and dosa also. 

    Notes

    • For this measure, you can use 2 to 3 dried red chilies and 4 tsps of coriander seeds, instead of the spice powders. Just roast them along with coconut and grind it. Make sure you are not letting the spices turn black. If needed, roast the coconut and spices separately.
    • As always, adjust the spices and salt as per your preference.
    • I have tried making this theeyal with and without chopping the shallots. You can cut them into half as well.
    • Along with shallots, you can add veggies like brinjal, drumstick, or even mixed vegetables.
    • Adjust the gravy consistency according to your preference. If you feel the theeyal is thin in consistency, add 1 tsp of rice flour 2 to 3 tbsps of water and add it to the theeyal. Let it simmer for 3 to 4 minutes and turn off the heat. The rice flour slurry helps to thicken the theeyal.
    • Coconut oil is preferred, but you can use other oil as well.

    Nutrition

    Calories: 124kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 606mg | Potassium: 373mg | Fiber: 4g | Sugar: 9g | Vitamin A: 208IU | Vitamin C: 42mg | Calcium: 47mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes: This recipe was originally posted in 2015 but now updated with new pics, and recipe cards.

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    Filed Under: Blogging Marathon, Onam Tagged With: Blogging Marathon, Kerala Special, Kerala style small shallots kuzhambu, Theeyal, Ulli Theeyal, vengaya theeyal

    Reader Interactions

    Comments

    1. Sowmya says

      March 05, 2016 at 1:12 am

      Vidhyaaaa……. Super po!

      Reply
      • Vidhya@VVK says

        March 05, 2016 at 1:46 pm

        Thanks Sowmya.. :-)

        Reply
    2. Mireille Roc (@ChefMireille) says

      October 16, 2015 at 11:13 am

      Love all the flavored especially the coconut and tamarind must compliment the shallots so well

      Reply
    3. Suma Gandlur says

      September 28, 2015 at 10:47 am

      Shallots in a shallot based gravy sounds interesting. Must go well with rice.

      Reply
    4. Archana Potdar says

      September 24, 2015 at 12:11 am

      Wow need to try this out my sambhar crazy kids will love it.

      Reply
    5. Gayathri Kumar says

      September 23, 2015 at 5:36 am

      I love shallots and use it in many gravies. This ulli theeyal looks so inviting…

      Reply
    6. Pavani says

      September 20, 2015 at 6:05 am

      Shallots Theeyal sounds so flavorful and delicious. Will try this version sometime.

      Reply
    7. Sandhiya says

      September 17, 2015 at 9:05 pm

      Our family favorite .. We used to make this with ulunthu soru in our native.. Instead of making them as paste, we powdered them nicely ..I remember that my grandmom used ural to powder this spices..

      Reply
      • Vidhya@VVK says

        September 18, 2015 at 8:51 pm

        Wow. Thanks for the tip. Will try it out.

        Reply
    8. Srivalli says

      September 14, 2015 at 10:41 pm

      That’s one awesome dish, I wanted to make it for my kerala post..couldn’t make it..

      Reply
      • Vidhya@VVK says

        September 15, 2015 at 2:26 pm

        Oh oo.. But your kerala spread was very nice. Thanks valli

        Reply
    9. Traditionally Modern Food says

      September 13, 2015 at 9:39 pm

      I had tgeeyal for the first time in nallas apa kadai..love it.. I have prepared it and clicked long back but puc didn’t come our wel so PST pannala.. Now after seeing urs tempting to try

      Reply
      • Vidhya@VVK says

        September 14, 2015 at 6:51 am

        Oye un photos ellam nalla erukum. Podu pa unda

        Reply
    10. harini says

      September 13, 2015 at 3:41 pm

      Love these tangy gravies..Each state has a special variant. Love it.

      Reply
      • Vidhya@VVK says

        September 14, 2015 at 6:51 am

        Thanks Harini

        Reply
    11. Sneha datar says

      September 12, 2015 at 10:11 am

      Delicious theeyal, so comforting.

      Reply
      • Vidhya@VVK says

        September 12, 2015 at 1:38 pm

        Thanks Sneha

        Reply
    12. Padma says

      September 12, 2015 at 9:46 am

      I can imagine the flavor of this Theeyal looks yummm…

      Reply
      • Vidhya@VVK says

        September 12, 2015 at 1:38 pm

        :-) :-) Thanks Padma

        Reply
    13. Priya says

      September 11, 2015 at 11:31 pm

      Super like, love this theeyal to the core, give me some rite and some fryums can have this theeyal without any fuss.

      Reply
      • Vidhya@VVK says

        September 12, 2015 at 1:41 pm

        ha ha.. Wish I could send some.

        Reply
    14. Kalyani says

      September 10, 2015 at 10:02 pm

      we love shallots… and this theeyal is almost like our kuzhambu right ?? bookmarkign to try !!

      Reply
      • Vidhya@VVK says

        September 11, 2015 at 7:17 am

        yeah exactly kalyani. I reminds me of our puli kuzhambu

        Reply
    15. usha says

      September 09, 2015 at 8:41 am

      Yummy theeyal with shallots.

      Reply
      • Vidhya@VVK says

        September 09, 2015 at 8:50 am

        Thanks Usha

        Reply
    16. cookingwithsapana says

      September 09, 2015 at 7:24 am

      Never heard of this recipe but it sure looks Delicious.

      Reply
      • Vidhya@VVK says

        September 09, 2015 at 8:51 am

        Give it a try sapana. you will love it

        Reply
    17. CHCooks says

      September 09, 2015 at 6:34 am

      I love love love Theeyal.. :) My friend brings this for rotis and I enjoy it every time :) I have also posted Theeyal recipe during my very early days :) Thanks for bringing some nice memories :)

      Reply
      • Vidhya@VVK says

        September 09, 2015 at 8:51 am

        yayyy same pinch. Glad it bought back some good old memories. Will check out your recipe too.

        Reply

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