Ulli Theeyal

Theeyal is one of the traditional keralite recipe in sadya. You may prepare theeyal with bitter gourd, brinjal, etc. instead of shell onions.

Sl.No Ingredients Quantity PreCooking Preperation
1 Shell Onions 1 cup Cleaned and sliced
2 Green Chilli 2 or 3 Slice lengthwise
3 Ginger Small piece of 2cms Cut into small pieces
4 Garlic 2 cloves Cut into small pieces
5 Coconut 3/4 cup Grated
6 Black pepper 1/2 teaspoon
7 Cumin Seeds 1 teaspoon
8 Aniseed 1/2 teaspoon
9 Turmeric Powder 1/4 teaspoon
10 Red Chilli Powder 1/2 teaspoon
11 Coriander Powder 2 teaspoons Grated
12 Tamarind Small piece Sock in 1/2 cup water
13 Salt To taste
14 Curry Leaves 8 - 9
15 Red Chilli 1 medium sized
16 Oil 3 tablespoons
17 Mustard Seeds A Pinch
Preparation
  1. Heat a heavy bottomed pan, put the grated coconut, pepper, cumin seeds, aniseed, and dry roast (without oil), at medium heat. Keep mixing with a wooden spoon, taking care not to burn the coconut. Roast till the coconut turns deep brown in color.
  2. Add coriander powder, chilli powder, and turmeric powder, roast little more, at low heat. Grind this masala with little water, to make a smooth paste, keep aside.
  3. Strain the tamarind water, into a cup, should be made around 1 cup by adding water.
  4. Take 2 tablespoons of oil in a pan, and heat it.
  5. Add the cut onions, ginger, garlic, and green chillis, and fry till the onions become golden brown.
  6. Add the tamarind water, and salt, and wait till the onions are cooked.
  7. Add the grinded mixture, mix well, and let it boil for 2 more minutes, remove from heat. Note that the curry should not be too waterey, neither it should get too thick.
  8. In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering, add a red chilli, and the curry leaves, fry them, and them pour over the curry.
  9. Your theeyal is ready., serve hot with rice.

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