|Thengai sadam and Ulli theeyal|
Ulli Theeyal Recipe-Kerala Style
Prep Time : 15 mins
Recipe Category: Side dish
Recipe Cuisine: Kerala
Oil -3 tbsp
Mustard seeds -1 tsp
Cumin seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Red Chillies -2
Pearl onions-3/4 cup
Garlic cloves -5
Curry leaves – few
Tamarind -small gooseberry sized ball
Turmeric powder -1/4 tsp
Coriander powder -2 tsp
Cumin powder -1 tsp
Red chilli powder -1 1/2 tsp
Fry and grind
Oil -2 tsp
Fenugreek seeds (uluva) -1/4 tsp
Cumin seeds (jeeragam)-1 tsp
Whole black pepper (Kurumulaku) -1 tsp
Coriander seeds (malli) -2 tsp
Grated coconut -1/3 cup
Finely chopped coriander leaves
In the same pan, fry coconut until golden brown stirring continuously over low flame. Now grind both together to a smooth paste adding little water and keep it ready.
Peel shallots/pearl onions. I know peeling pearl onions is a time consuming work. Tips to make it easier – trim the head (root side) and tail of the onion and soak it in cold water for 15-20 minutes. The skin will come off easily if you peel it after that. Peel shallots and keep it ready. If it is too big, cut it into 2-3 pieces.
Soak tamarind in hot water and extract 2 1/2 cup of tamarind juice, discard the pulp.
Heat coconut oil, add mustard seeds, jeera seeds, when it sizzles, add fenugreek seeds, red chillies, curry leaves, pearl onions and garlic.
Saute nicely on medium flame until it turns transparent.
Add chilli powder, coriander powder, turmeric powder, cumin powder and salt needed. Saute for a few minutes.
Add tamarind water and boil until it thickens and oil separates.
Serve with plain hot steamed rice or coconut rice.
Do not miss my lovely collections of Onam Sadya Recipes.
Looks so good. I was looking for this recipe for a long time. Thanks for sharing .
Wow! Tempting! Gonna cook tomorrow Padhu.
Is your kadhai a clay one? Looks gorgeous.
Yes, my mother got it for me. It is great for making all types of kuzhambu.
The picture shows theyal in a different colour but
Preparation pics brings another color
Both are the same. One was taken in the kitchen where there is not much lighting. The main picture was taken near a window where there is natural sunlight.
Thanks for the recipe,all ur recipes are simple n good.U r really doing a good job.
You are sooooooooo talented Padhu!! love your recipes
Precise mixing ratios.
Keep it up.
Thank you so much padhu for all ur recipes ��I am learner in cooking daily wit ur recipes only my days are running. Today I made ulli theeyal my husband loves it I was so happy
Hiiii padhu ..I m not getting pearl onions , is it okay to use big white onions ???
White onions will not give the taste as pearl onions. Pearl onions is the highlight of this recipe. You can try with white onion but it will not taste as authentic ulli theeyal.
Thank u so much . U take pains to reply and clarify readers doubts . ALL appreciation for u . Keep it up.
Hi.. can you let me know how to include bitter guard in this recipe?
You can reduce the pearl onions and add bitter gourd after seasoning or you can omit pearl onions totally and add bitter gourd alone after seasoning.
My wife prepared this recipe.. awesome taste. Love it whenever she prepares it!