a Kerala delicacy made with shallots!
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.
Most of the times, only during weekends, we sit as a family and have a lunch or dinner together. Those moments are now becoming rare because of lots of commitments and responsibilities. So having a lunch or dinner together with friends or family, we should plan for some food that are classic. I always love to make onion sambar or Ulli Theeyal Recipe are my personal favourite. Everyone in my family loves it. I learnt this recipe from my MIL and atleast twice a month I would love to make this yummy mouth-watering Ulli Theeyal.
Roasting Grinding Ingredients
Tempering & Sauteing
Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.