Ulli Theeyal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Ulli Theeyal is a delicious Indian onion based curry from Kerala. This recipe can be made with or without coconut. This tastes best when served with white rice.

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 cup - baby onions peeled
  • 1 stalk curry leaves
  • 2 whole red chillies
  • 1/2 tsp - mustard seeds
  • 2-3 pinches asafoetida
  • 2 tbsp- tamarind pulp thick
  • 1/2 tsp- sugar
  • salt to taste
  • 2 tbsp- coconut oil
  • For grinding:
  • 1/2 cup - coconut grated
  • 5 whole red chillies
  • 1 tbsp- coriander seeds
  • 1/4 tsp- cumin seeds
  • 7-8 peppercorns
  • 1/4 tsp- turmeric powder
  • 1 tsp- oil

How to Make Ulli Theeyal

  • Heat oil in a small pan.
  • Add coconut and roast till light brown.
  • Add all other ingredients except turmeric.
  • Stir-roast till aroma exudes.
  • Add turmeric. Stir and cool.
  • Powder fine. Keep aside.
  • To proceed:
  • Heat oil, add seeds, curry leaves, and whole chillies.
  • Allow to splutter, add asafoetida and onions.
  • Saute for 4 minutes. Add browned spices and stir-cook.
  • Add 1.5 cups water, tamarind pulp, salt, sugar and bring to boil.
  • Serve hot with plain hot steamed rice.

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