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8 MINS delivery
Ulli Theeyal
Serves 3
50 mins
160 Kcal
Ulli Theeyal is a native of Kerala and is unique for its intense and spicy flavours, such as small onions or shallots cooked in dark, roasted coconut and tamarind gravy. "Ulli" means onion in Malayalam, and "they" can be understood as "burnt dish," which is how this particular dish has its characteristic deep flavour and colour during preparation. This is one of the staple dishes of Kerala, enjoyed most commonly as part of a larger vegetarian meal or "sadya," a ceremonial meal with many items served on a banana leaf. Coconut forms the base of Ulli Theeyal, grated and dry-roasted till it turns dark brown and has a smoky aroma. This roasted coconut is ground with aromatic spices like coriander, dry red chillies, cumin, and fenugreek, giving the gravy depth, warmth, and a spicy feel. There is sourness delivered by tamarind pulp, which balances out the sweetness of the shallots in perfect harmony. Shallots are fried until golden and soft, yielding their natural sweetness and perfect for mingling with the tangy, spicy, and nutty gravy. Ulli Theeyal is often served over steamed rice as its dominant flavours shine well over simple accompaniments. The sweetness of caramelised shallots and earthy, roasted coconut well complements the full, tangy taste of the dish. Ulli Theeyal returns to the roots of actual Kerala cooking, where coconut, spices, and vibrant flavours combine into a single blended dish. As such, it is one of the most treasured dishes enjoyed by locals and tourists alike.
Ingredients required for Ulli Theeyal
- 1/2 cup grated coconut
- 6 tbsp coconut oil
- 1/2 tsp jaggery
- 1/2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 3 dry red chilli
- 1/2 tbsp seedless tamarind
- 1/4 tsp turmeric powder
- 8 fenugreek seeds
- 15 black pepper
- 1/2 tsp mustard seeds
- 7-8 curry leaves
- 175 gms heaped pearl onions or shallots
- Salt
Cooking steps for Ulli Theeyal
- 1Ulli Theeyal, a traditional Kerala dish, features pearl onions cooked in a tangy roasted coconut curry.
- 2To prepare, soak 200 grams of pearl onions in water for 20–30 minutes, peel, and rinse thoroughly; halve larger onions for even cooking.
- 3Simultaneously, soak a lemon-sized ball of tamarind in ⅓ cup of hot water for 20–30 minutes, extract the pulp, and set it aside.
- 4Heat 2 teaspoons of coconut oil in a pan over low heat, saut 1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon black pepper, ¼ teaspoon fenugreek seeds, and 4–5 dry red chillies until aromatic.
- 5Add 1/2 cup grated coconut and roast until golden brown, stirring constantly.
- 6Let the mixture cool, then grind it with 1/2 cup water into a smooth paste.
- 7In the same pan, heat another 2 teaspoons of coconut oil, saut the peeled onions until golden on the edges, and mix in ¼ teaspoon turmeric powder.
- 8Add the tamarind pulp, cook for a few minutes, then stir in the ground coconut paste.
- 9Adjust the consistency with 1/2–⅔ cup water, season with salt, and optionally add ¼–1/2 teaspoon jaggery to balance the tanginess.
- 10Simmer on low heat for 9–10 minutes until slightly thickened.
- 11For tempering, heat 2 teaspoons coconut oil, crackle 1/2 teaspoon mustard seeds, and saut 2–3 dry red chillies with a sprig of curry leaves.
- 12Pour the tempering over the curry, cover, and let the flavours infuse.
- 13Serve this tangy, aromatic recipe of ulli theeyal hot with steamed rice, appam, or chapati, and enjoy the authentic flavours of Kerala.