Oct 10, 2007

Ulli Theeyal

I tasted this wonderful dish after my wedding. I am from kannur and "theeyal" is not so famous in north kerala. The first time my mother-in-law made this for me I instantly loved it. I am a big fan of rice...so anything with rice makes me happy :). Anyways, here is the way I make theeyal.

1. Baby onions/ Shallots - about 15-20 nos.
2. Grated coconut - 3/4th cup
3. Coriander seeds - 2 tblsp
4. Chilli powder - 2 tsp
5. Turmeric pd. - 1/2 tsp
6. Methi seeds - 1/4 tsp
7. Mustard seeds - 1/4 tsp
8. Jeera - a pinch
9. Tamarind pulp - extracted out of a lime sized ball
10. Curry leaves - 2 sprigs
11. Salt - as per taste
12. Oil - 4 to 5 tbsp OR as reqd
(coconut oil is best for this dish)


1. If using fresh shallots peel the skin and keep aside. You can either cut them into halves or cook them whole.

2. Heat a teaspoon of oil. Add methi seeds and coriander seeds. When they turn light brown add the coconut and a few curry leaves. When the coconut turns golden brown add chilli powder and turmeric powder. Mix well and put the heat off . When this mixture cools down make a smooth paste by adding water.

3. In a kadai heat oil and add mustard seeds, jeera, shallots and a sprig of curry leaves. You can add a pinch of salt to it. Saute for 2 to 3 minutes. Pour the tamarind pulp and cover cook stirring occasionally.

4. After the shallots have been cooked in the tamarind pulp (takes about 4 minutes on medium flame), add the ground paste. Adjust the consistency by adding more water. The curry shouldn't be too watery. Add salt and stir. Boil for a few minutes. Add the remaining curry leaves and remove from heat.


Kalva said...

Nice we call it ulligadda pulusu in andhra. Havent had it for years would like to make sometime soon.

Rohini's kitchen said...

Nice Picture..Looks great!

Pooja V said...

Wow...this is a nice recipe.

Asha said...

Mouthwatering recipe. Loved the photo.Thanks Vini:))

Seena said...

Vinikkuttee, even today I thought to post this..I love this...

TBC said...

Vini, I too make theeyal the same way.
Each time I make it, I try to do something different. I like to add pineapple pieces to it(I know...you may find that strange but I love it!)
You are from Kannur? My hubby is too:-)

VINI said...

Thank you one and all for stopping by and for the lovely comments. As always, it means a lot :).

SR said...

Nice recipe.And I was looking for this