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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Ulli Theeyal (Kerala Style Onion Curry)

    Published: May 2, 2019 | Last Updated On: Jun 2, 2020 by Neha Mathur

    Ulli Theeyal (Kerala Style Onion Curry)

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    Ulli Theeyal Recipe is a quintessential Kerala gravy that is dark brown, loaded with flavor and best goes with white rice and ginger pickle. #Kerala #Onion #Curry

    Ulli Theeyal or Onion Theeyal is a quintessential Kerala Style gravy made using small pearl onion that is dark brown, loaded with flavor, and best goes with white rice and ginger pickle. Here is how to make it in a traditional way.

    Ulli Theeyal Recipe is a quintessential Kerala gravy that is dark brown, loaded with flavor and best goes with white rice and ginger pickle.

    Theeyal is a recipe from Kerala that I love to the core. Ulli Theeyal Recipe is one the most basic recipes of Kerala that I keep making back to back out of my love for shallots, curry, roast coconut, and the dish that is so uberly healthy and wholesome!

    Want to know how to make it? Head straight to the recipe.

    About The Recipe

    A South Indian gravy that is very typical of the region of Kerala, Ulli refers to small onions or shallots and Theeyal means burnt dish, referring to fried coconut that is used in the preparation.

    This Kottayam Style Ulli Curry gravy is dark brown in color and loaded with flavor because of the different spices that are used in its preparations.

    This theeyal recipe gets its characteristic dark brown color from roasted coconut.

    This gravy is also very versatile. You can prepare it by using any kind of vegetable, or even seafood or chicken depending on the preferences at your home.

    It is best enjoyed with plain and simple white rice or coconut rice, with a dollop of Puli Inji or Kerala style Ginger Pickle on the side.

    This curry tastes the best next day as the flavors develop more. So make it a day in advance when you plan to serve it.

    This gravy is very similar to Kuzhambu, another South Indian gravy made with dal, tamarind, and veggies. 

    How to make it without Coconut?

    You can also make Ulli Theeyal without coconut. All you have to do is skip the coconut in the recipe and follow the rest of the instructions as mentioned below.

    How to make it with Chemmeen?

    Chemmeen Ulli theeyal is made with prawns. Follow the recipe as mentioned below.

    Once you add the water, add cleaned prawns along with it and cook for 4-5 minutes until prawns are cooked.

    Do not overcook otherwise prawns will turn rubbery.

    How to make it with Vendakka?

    To make Vendakka Theeyal, wash 250 g of ladyfingers and wipe them with a kitchen towel. Cut them into 1-inch pieces.

    Heat 2 teaspoon oil in a pan and fry the lady’s fingers until they are cooked. Now add this cooked vendakka along with the onions in the theeyal.

    You might also like these Kerala Curry Recipes

    Kerala Rasam

    Kerala Fish Curry

    Alleppey Fish Curry

    Beetroot Poriyal

    Kerala Sambar

    Kerala Chicken Stew

    Step by Step Recipe

    Dry Roast Coconut until browned.

    Roasted coconut.

    Dry roast other ingredients for roasting until browned.  Add the roasted ingredients in a blender along with some water and make a paste.

    Roasted spices.

    Heat coconut oil in a pan.

    coconut oil heating in a pan.

    Once the oil is hot, add mustard seeds and let them crackle for a few seconds.

    Mustard seeds added in the pan.

    Add onion and garlic and fry for 4-5 minutes.

    Pear onion and garlic added in the pan.

    Add the ground masala, chilli powder, turmeric powder and salt to taste along with a cup of water.

    Ground masala, chili powder, turmeric powder and salt added in the pan.

    Bring this to a boil and simmer for 10-15 minutes. Squeeze the tamarind and add the water in the curry and cook for another minute.

    Tamarind water added in the pan.

    Heat coconut oil for tempering in a pan. Once the oil is hot, add mustard seeds, curry leaves and dry red chilies and let them crackle for a few seconds. Pour the tempering over the curry.

    Curry leaves, dry red chillies and musrad seeds added in hot coconut oil.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Ulli Theeyal Recipe is a quintessential Kerala gravy that is dark brown, loaded with flavor and best goes with white rice and ginger pickle.

    Ulli Theeyal Recipe

    Ulli Theeyal Recipe is a quintessential Kerala gravy that is dark brown, loaded with flavor and best goes with white rice and ginger pickle.
    4.28 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 155kcal
    Author: Neha Mathur

    Ingredients 

    To roast and grind into a paste

    • ½ cup Fresh coconut
    • 1 tablespoon Coriander seeds
    • ½ teaspoon Cumin seeds
    • 1 teaspoon Black peppercorns
    • 3-4 Dry red chillies
    • ¼ teaspoon Fenugreek seeds

    For the curry

    • 2 tablespoon Coconut oil
    • 1 teaspoon Mustard seeds
    • 1 cup Pearl onion (Peeled and cut into halves)
    • 6-8 cloves Garlic
    • 1 teaspoon Chilli powder
    • ½ teaspoon Turmeric powder
    • Salt (To taste)
    • Tamarind (Seedless lemon sized ball soaked in water)

    For the tempering

    • 1 tablespoon Coconut pil
    • ½ teaspoon Mustard seeds
    • 10-15 Curry leaves
    • 5-6 Dry red chillies
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    Instructions

    • Dry Roast Coconut until browned.
    • Dry roast the remaining roasting ingredients until browned.
    • Add the roasted ingredients in a blender along with some water and grind to make a paste.
    • Heat coconut oil in a pan.
    • Once the oil is hot, add mustard seeds and let them crackle for a few seconds.
    • Add onion and garlic and fry for 4-5 minutes.
    • Now add the ground masala, chilli powder, turmeric powder and salt to taste along with a cup of water.
    • Bring this to a boil and simmer for 10-15 minutes.
    • Squeeze the tamarind and add the water in the curry and cook for another minute.
    • Heat coconut oil for tempering in a pan.
    • Once the oil is hot, add mustard seeds, curry leaves and dry red chilies and let them crackle for a few seconds.
    • Pour the tempering over the curry.
    • Serve hot with steamed rice or coconut rice.

    Notes

    You can add prawns or sautéed okra to this dish.
    You can make Ulli Theeyal without coconut.

    Nutrition

    Calories: 155kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Sodium: 23mg | Potassium: 398mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 181.9mg | Calcium: 45mg | Iron: 2.1mg
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    More Veg Curry Recipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. praveen

      April 16, 2017 at 10:30 am

      Today I tried it came excellent,,,

      Reply
      • msnehamathur

        April 16, 2017 at 12:41 pm

        Thnx a lot for trying.

        Reply
    2. Anirutha

      April 18, 2018 at 2:17 am

      5 stars
      It came out so delicious.
      Thanks for the recipe !

      Reply
      • Neha Mathur

        April 18, 2018 at 2:37 am

        Thnx a lot for trying 🙂

        Reply
    3. Pari

      May 30, 2020 at 5:12 am

      Delicious recipe.. Thank yo so much .. I added 1tsp jaggery at the end to bring the flavors together..

      Reply
      • Neha Mathur

        May 31, 2020 at 3:06 am

        Happy to hear!

        Reply
        • Poonam

          June 26, 2020 at 7:03 am

          Hi Neha.. I am going to make it today.. do you not put Heeng in this dish?

          Reply
          • Neha Mathur

            June 26, 2020 at 3:43 pm

            I don’t put but there is no harm.

            Reply
    4. Preetha

      May 28, 2021 at 8:24 am

      It came out so aromatic. Thank you.

      Reply

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