Ulli Theeyal

Ulli Theeyal is one of the delicious gravy based dish that is served in Onam Sadya. It has a sour and spiced taste with complex flavors. Ulli theeyal curry has flavors of roasted coconut and spices. Ulli or pearl onions also add a lot of flavor in the dish with sour notes coming from the tamarind. If you like the taste of pearl onions in any dish then this recipe is for you. I have also shared Pearl onion sambar. I started making this recipe some 8 years back and still do at times. This recipe will give you a good ulli theeyal with a homely taste. The ingredients for this theeyal recipe are basic, nothing which you’ll have to source from a special place. Just follow the recipe, and you’ll know that it really is a simple one that results in a delicious dish with rustic and earthy flavors. If you don’t have pearl onions, then you can use small sized onions or shallots too. The addition of jaggery in this recipe is optional. I add to balance the sourness from the tamarind. You can skip it too. To make a spicier theeyal, you can increase the number of dried red chilies to 3 to 4 (or more), rather than keeping it 2. With the same recipe, I also make brinjal theeyal. Another known variation which is made is mushroom theeyal and I will post its recipe soon. Any tamarind based gravy or curry goes very well with steamed rice. So does this Ulli theeyal which is best served with steamed rice or steamed Kerala matta rice.

How to make Ulli Theeyal

1. Firstly soak 1 heaped cup of pearl onions (sambar onions) in water in a bowl for 20 to 30 minutes. Soaking them makes it easier to peel them later. You can also use shallots or small sized onions.
2. Also soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup hot water for 20 to 30 minutes.
3. After 30 minutes, peel the onions and rinse them well in clean water. Keep aside. If the onions are bigger in size, you can halve them.
4. After 20 to 30 minutes, squeeze the pulp from the tamarind and add in the soaked water. Keep tamarind pulp aside.  When the onions and tamarind are soaking, you can start making the spice paste.

Making paste for Ulli theeyal

5. Heat 2 teaspoons of coconut oil in a frying pan. Keep the heat to a low. Then add ½ tablespoon coriander seeds and mix them with the oil.
6. Then add ½ teaspoon cumin seeds, 15 whole black pepper, 8 methi seeds (fenugreek seeds) and 2 dry red chilies (deseeded and broken or halved). For a spicy theeyal you can add 3 to 4 red chilies.
7. Mix well and fry stirring often till the spices become aromatic and the red chilies change color.
8. Then add ½ cup tightly packed fresh grated coconut.
9. Mix very well.
10. Then with continuous stirring roast the coconut till it becomes golden. Keep the pan or kadai down and let this coconut and spices mixture cool down. The coconut should become golden. You can also roast the spices and coconut without oil.
11. Then add the roasted coconut and spices along with the oil in a grinder jar. Also add ½ cup water.
12. Grind to a smooth paste.

Making ulli theeyal

13. Heat 2 teaspoons of coconut oil in the same kadai or pan and add the peeled pearl onions.
14. Mix them with the oil and then begin to saute them.
15. Saute onions till you see the edges getting light browned.
16. Then add ¼ teaspoon turmeric powder.
17. Mix turmeric powder with the onions.
18. Now add the tamarind pulp.
19. Mix well.
20. Then add the ground roasted coconut and spice paste.
21. Mix again.
22. Add ½ to ⅔ cup water.
23. Season with salt as per taste.
24. Add ¼ to ½ teaspoon jaggery and mix again. Jaggery is optional and can be skipped.
25. Simmer the curry for 9 to 10 minutes. Then switch off the heat. Cover the pan.

Tempering Ulli Theeyal

26. Heat 2 teaspoons of coconut oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds.
27. Let the mustard seeds crackle.
28. Then add 7 to 8 curry leaves and 1 dry red chili (halved and deseeded). Stir and fry till the red chilies change color.
29. Switch off the heat and pour the tempering mixture in the ulli theeyal.
30. Cover the pan and let the flavors infuse for some minutes.
31. Serve ulli theeyal hot with steamed rice. If you are looking for more Kerala recipes then do check:

OlanKalanKerala sambarVegetable stewVarutharacha sambar

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Ulli Theeyal post from archives first published in October 2017 has been updated and republished on January 2023.

title: “Ulli Theeyal " ShowToc: true date: “2024-10-17” author: “Robert Thornton”

Ulli Theeyal is one of the delicious gravy based dish that is served in Onam Sadya. It has a sour and spiced taste with complex flavors. Ulli theeyal curry has flavors of roasted coconut and spices. Ulli or pearl onions also add a lot of flavor in the dish with sour notes coming from the tamarind. If you like the taste of pearl onions in any dish then this recipe is for you. I have also shared Pearl onion sambar. I started making this recipe some 8 years back and still do at times. This recipe will give you a good ulli theeyal with a homely taste. The ingredients for this theeyal recipe are basic, nothing which you’ll have to source from a special place. Just follow the recipe, and you’ll know that it really is a simple one that results in a delicious dish with rustic and earthy flavors. If you don’t have pearl onions, then you can use small sized onions or shallots too. The addition of jaggery in this recipe is optional. I add to balance the sourness from the tamarind. You can skip it too. To make a spicier theeyal, you can increase the number of dried red chilies to 3 to 4 (or more), rather than keeping it 2. With the same recipe, I also make brinjal theeyal. Another known variation which is made is mushroom theeyal and I will post its recipe soon. Any tamarind based gravy or curry goes very well with steamed rice. So does this Ulli theeyal which is best served with steamed rice or steamed Kerala matta rice.

How to make Ulli Theeyal

1. Firstly soak 1 heaped cup of pearl onions (sambar onions) in water in a bowl for 20 to 30 minutes. Soaking them makes it easier to peel them later. You can also use shallots or small sized onions.
2. Also soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup hot water for 20 to 30 minutes.
3. After 30 minutes, peel the onions and rinse them well in clean water. Keep aside. If the onions are bigger in size, you can halve them.
4. After 20 to 30 minutes, squeeze the pulp from the tamarind and add in the soaked water. Keep tamarind pulp aside.  When the onions and tamarind are soaking, you can start making the spice paste.

Making paste for Ulli theeyal

5. Heat 2 teaspoons of coconut oil in a frying pan. Keep the heat to a low. Then add ½ tablespoon coriander seeds and mix them with the oil.
6. Then add ½ teaspoon cumin seeds, 15 whole black pepper, 8 methi seeds (fenugreek seeds) and 2 dry red chilies (deseeded and broken or halved). For a spicy theeyal you can add 3 to 4 red chilies.
7. Mix well and fry stirring often till the spices become aromatic and the red chilies change color.
8. Then add ½ cup tightly packed fresh grated coconut.
9. Mix very well.
10. Then with continuous stirring roast the coconut till it becomes golden. Keep the pan or kadai down and let this coconut and spices mixture cool down. The coconut should become golden. You can also roast the spices and coconut without oil.
11. Then add the roasted coconut and spices along with the oil in a grinder jar. Also add ½ cup water.
12. Grind to a smooth paste.

Making ulli theeyal

13. Heat 2 teaspoons of coconut oil in the same kadai or pan and add the peeled pearl onions.
14. Mix them with the oil and then begin to saute them.
15. Saute onions till you see the edges getting light browned.
16. Then add ¼ teaspoon turmeric powder.
17. Mix turmeric powder with the onions.
18. Now add the tamarind pulp.
19. Mix well.
20. Then add the ground roasted coconut and spice paste.
21. Mix again.
22. Add ½ to ⅔ cup water.
23. Season with salt as per taste.
24. Add ¼ to ½ teaspoon jaggery and mix again. Jaggery is optional and can be skipped.
25. Simmer the curry for 9 to 10 minutes. Then switch off the heat. Cover the pan.

Tempering Ulli Theeyal

26. Heat 2 teaspoons of coconut oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds.
27. Let the mustard seeds crackle.
28. Then add 7 to 8 curry leaves and 1 dry red chili (halved and deseeded). Stir and fry till the red chilies change color.
29. Switch off the heat and pour the tempering mixture in the ulli theeyal.
30. Cover the pan and let the flavors infuse for some minutes.
31. Serve ulli theeyal hot with steamed rice. If you are looking for more Kerala recipes then do check:

OlanKalanKerala sambarVegetable stewVarutharacha sambar

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Ulli Theeyal post from archives first published in October 2017 has been updated and republished on January 2023.