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Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy
Spicy, tangy and rich gravy for hot steaming rice!

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Ingredients

Adjust Servings:
1 Cup Shallots / Baby Onions 1 Cup - 250ml
Few Curry Leaves
1 Gooseberry Size Tamarind
To taste Salt
Grinding Ingredients
0.5 Cup Grated Coconut
8 Red Chili
1 Tablespoon Coriander Seeds
2 teaspoon Whole Urad Dal
0.25 Teaspoon Peppercorns
2 Teaspoon Oil
Tempering Ingredients
1 Teaspoon Oil
Few Curry Leaves
1 Teaspoon Mustard Seeds

Nutritional information

1
Cup
101
Calories
6 g
Fat
1 g
Protein
12 g
Carbs
3 g
Fiber

a Kerala delicacy made with shallots!

Ingredients

  • Grinding Ingredients

  • Tempering Ingredients

Directions

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5 from 1 vote
Ulli Theeyal is a popular kuzhambu (gravy) made using shallots (pearl onion / Ulli) and fried ground coconut masala. Theeyal has a very nice flavor of roasted coconut and tanginess from tamarind. It goes well with rice as well as an accompaniment.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ulli Theeyal a famous kuzhambu variety in Kerala and some parts of kanyakumari district. Ulli Theeyal Kuzhambu which is a spice mixture of roasted coconut, coriander seeds and red chilli. The baby onion add unique taste to it. Traditionally a kerala recipe – Its called Theeyal since we are frying the coconut to the dark brown. For onion Sambar, we fry bengal gram dal along with coriander seeds, red chili, fenugreek seeds and pepper and then grind it along with freshly grated coconut and follow the rest of the sambar process.

The main difference between onion sambar and onion theeyal starts with the grinding ingredients. Here instead of bengal gram dal we are going to use urad dal. Also the freshly grated coconut is fried nicely till they are golden brown. The roasted coconut brings out a unique flavor and that is the main uniqueness of this recipe. The onions we use for this recipe are the shallots (baby onions) instead of the regular onions. We can also substitute onion with bittergourd.

Recipe Card to make Ulli Theeyal Recipe

Theeyal | Ulli Theeyal | Kerala style Onion Gravy

Course: Kuzhambu
Cuisine: Kerala, Nanjil Nadu, South Indian
Equipments Needed
  • Mixer Grinder
  • Heavy Bottomed Pan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 101kcal
Author: Sowmya Venkatachalam
Ulli Theeyal is a popular kuzhambu (gravy) made using shallots (pearl onion / Ulli) and fried ground coconut masala. Theeyal has a very nice flavor of roasted coconut and tanginess from tamarind. It goes well with rice as well as an accompaniment.
Print Recipe

Ingredients

  • 15-20 nos Shallots / Baby Onions peeled
  • Few Curry leaves
  • 1 Goosberry Size Tamarind (or) 1 Tbsp Tamarind Paste
  • 1.5 tsp Salt (adjust to your taste)

For Theeyal Masala

  • 0.5 cup Grated Coconut 1 cup = 250 ml
  • 8 nos Red Chili Adjust to your spice level
  • 1 tbsp Coriander seeds
  • 2 tsp Whole Urad Dal
  • 0.5 tsp Peppercorns
  • 2 tsp Cooking Oil (coconut oil preferably)

For Tempering

  • 1 tsp Cooking Oil
  • few Curry leaves
  • 1 tsp Mustard seeds

Instructions

SOAKING TAMARIND

  • Soak tamarind in warm water for 10 mins and extract the juice and set it aside

ROASTING GRINDING INGREDIENTS

  • Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper. Take this in a mixer. Add grated coconut to the pan and fry till it turns golden red color.

Preparing Masala

  • Add roasted coconut to the mixer and Grind the above ingredients to a fine paste and keep it aside

TEMPERING & SAUTEING

  • Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color

Cooking Theeyal

  • Now add the tamarind extract and salt and let the mixture boils for sometime. Finally add the ground paste
  • Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.
  • Serve this yummy Ulli Theeyal Kuzhambu with hot steaming rice along with any stir-fried vegetable.

Video

Notes

  • Kuzhambu tends to thicken as it rests, so adjust the qty of water accordingly.
  • Instead of Shallots you can also add Bittergourd 

Nutritional Info

Nutrition Facts
Theeyal | Ulli Theeyal | Kerala style Onion Gravy
Amount Per Serving (1 cup)
Calories 101 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 12g4%
Fiber 3g13%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
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Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy

Course: Kuzhambu
Cuisine: Indian, Kerala, Tamilnadu
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 101kcal
Author: Sowmya Venkatachalam
a Kerala delicacy made with shallots!
Print Recipe

Ingredients

  • 1 cup Shallots / Baby Onions
  • Curry Leaves Few
  • 1 gooseberry Tamarind Size
  • Salt To taste

Grinding Ingredients

  • 0.5 cup Grated Coconut
  • 8 Red Chili
  • 1 tbsp Coriander Seeds
  • 2 tsp Whole Urad Dal
  • 0.25 tsp Peppercorns
  • 2 tsp Oil

Tempering Ingredients

  • 1 tsp Oil
  • Curry Leaves Few
  • 1 tsp Mustard Seeds

Instructions

Soaking Tamarind

  • Soak tamarind in warm water for 10 mins and extract the juice and set it aside

Roasting Grinding Ingredients

  • Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper. Take this in a mixer. Add grated coconut to the pan and fry till it turns golden red color.

Grinding Process

  • Add roasted coconut to the mixer and Grind the above ingredients to a fine paste and keep it aside

Tempering & Sauteing

  • Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color

Adding Tamarind

  • Now add the tamarind extract and salt and let the mixture boils for sometime. Finally add the ground paste

Cooking Theeyal

  • Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.

Serving Time

  • Serve this yummy Ulli Theeyal Kuzhambu with hot steaming rice along with any stir-fried vegetable.

Nutritional Info

Nutrition Facts
Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy
Amount Per Serving (1 Cup)
Calories 101 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 12g4%
Fiber 3g13%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
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Steps

1
Done
10 mins

Soaking Tamarind

Soak tamarind in warm water for 10 mins and extract the juice and set it aside

2
Done
10 mins

Roasting Grinding Ingredients

Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper. Take this in a mixer. Add grated coconut to the pan and fry till it turns golden red color.

3
Done
3 mins

Grinding Process

Add roasted coconut to the mixer and Grind the above ingredients to a fine paste and keep it aside

4
Done
5 mins

Tempering & Sauteing

Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color

5
Done
5 mins

Adding Tamarind

Now add the tamarind extract and salt and let the mixture boils for sometime. Finally add the ground paste

6
Done
5 mins

Cooking Theeyal

Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.

7
Done

Serving Time

Serve this yummy Ulli Theeyal Kuzhambu with hot steaming rice along with any stir-fried vegetable.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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