Ulli theeyal

Theeyal is one of the traditional keralite recipe in sadya. You may prepare theeyal with bitter gourd, brinjal, etc. instead of shell onions.

Ingredients for Ulli Theeyal

Shell Onions1 cupCleaned and sliced
Green Chilli2 or 3Slice lengthwise
GingerSmall piece of 2cmsCut into small pieces
Garlic2 clovesCut into small pieces
Coconut3/4 cupGrated
Black pepper1/2 teaspoon
Cumin Seeds1 teaspoon
Aniseed1/2 teaspoon
Turmeric Powder1/4 teaspoon
Red Chilli Powder1/2 teaspoon
Coriander Powder2 teaspoons
GratedTamarindSmall pieceSock in 1/2 cup water
SaltTo taste
Curry Leaves8 - 9
Red Chilli1 medium sized
Oil3 tablespoons
Mustard SeedsA Pinch


Preparation of Ulli Theeyal

1. Heat a heavy bottomed pan, put the grated coconut, pepper, cumin seeds, aniseed, and dry roast (without oil), at medium heat. Keep mixing with a wooden spoon, taking care not to burn the coconut. Roast till the coconut turns deep brown in color.
2. Add coriander powder, chilli powder, and turmeric powder, roast little more, at low heat. Grind this masala with little water, to make a smooth paste, keep aside.
3. Strain the tamarind water, into a cup, should be made around 1 cup by adding water.
4. Take 2 tablespoons of oil in a pan, and heat it.
5. Add the cut onions, ginger, garlic, and green chillis, and fry till the onions become golden brown.
6. Add the tamarind water, and salt, and wait till the onions are cooked.
7. Add the grinded mixture, mix well, and let it boil for 2 more minutes, remove from heat. Note that the curry should not be too waterey, neither it should get too thick.
8. In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering, add a red chilli, and the curry leaves, fry them, and them pour over the curry.
9. Your theeyal is ready., serve hot with rice.