Ulli Theeyal Kuzhambu is a spice mixture of roasted coconut, coriander seeds and red chilli. It’s part of Palakkad cuisine and common in Nanjil Nadu (Kaynaykumar District). 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.
You may also want to try the following recipes
- Bittergourd Theeyal – Theeyal made using Bittergourd
- Malabar Erissery – Stew made from freshly made pepper powder and coconut paste
- MorKuzhambu – Mor Kuzhambu with slight twist
Recipe card to make Ulli Theeyal
Theeyal | Ulli Theeyal | Kerala style Onion Gravy
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- 15-20 nos Shallots / Baby Onions peeled
- Few Curry leaves
- 1 Goosberry Size Tamarind (or) 1 Tbsp Tamarind Paste
- 1.5 tsp Salt (adjust to your taste)
For Theeyal Masala
- 0.5 cup Grated Coconut 1 cup = 250 ml
- 8 nos Red Chili Adjust to your spice level
- 1 tbsp Coriander seeds
- 2 tsp Whole Urad Dal
- 0.5 tsp Peppercorns
- 2 tsp Cooking Oil (coconut oil preferably)
For Tempering
- 1 tsp Cooking Oil
- few Curry leaves
- 1 tsp Mustard seeds
Instructions
SOAKING TAMARIND
- Soak tamarind in warm water for 10 mins and extract the juice and set it aside
ROASTING GRINDING INGREDIENTS
- Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper. Take this in a mixer. Add grated coconut to the pan and fry till it turns golden red color.
Preparing Masala
- Add roasted coconut to the mixer and Grind the above ingredients to a fine paste and keep it aside
TEMPERING & SAUTEING
- Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color
Cooking Theeyal
- Now add the tamarind extract and salt and let the mixture boils for sometime. Finally add the ground paste
- Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.
- Serve this yummy Ulli Theeyal Kuzhambu with hot steaming rice along with any stir-fried vegetable.
Video
Notes
- Kuzhambu tends to thicken as it rests, so adjust the qty of water accordingly.
- Instead of Shallots you can also add Bittergourd
Nutrition
Method to make Ulli Theeyal with step by step pictures :
- Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper. Take this in a mixer. Add grated coconut to the pan and fry till it turns golden red color.
- Add roasted coconut to the mixer and Grind the above ingredients to a fine paste and keep it aside
- Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color
- Now add the tamarind extract and salt and let the mixture boils for sometime. Finally add the ground paste
- Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.
- Serve this yummy Ulli Theeyal Kuzhambu with hot steaming rice along with any stir-fried vegetable.
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| Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy |
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