Ulli Theeyal | Shallots in a Spiced Coconut Tamarind Gravy

Ulli Theeyal is a traditional recipe from Kerala that features Madras Onions or Shallots cooked in an aromatic Coconut Tamarind gravy. Traditionally enjoyed with rice, you can also eat it with Appams, Rotis, or even by itself.

Theeyal is a dish in which roasted coconut is the star. You roast coconut (along with some spices) over a low to medium flame till it changes colour and becomes dark brown. This gives the dish its distinctive dark brown colour as well as a nutty flavour. Then there is the tamarind which adds to the colour and gives the dish its tangy taste.

While Ulli Theeyal is perhaps the most well-known, you can also make this dish with bitter gourd (Pavakka, Karela), lady finger (Vendakka, Bhindi), and many other vegetables. All of them are equally delicious. I will gradually post the recipes for Theeyal with other vegetables, but you can try them on your own; just remember to stir-fry the vegetables well.

Some Tips That Help Me Make a Good Ulli Theeyal

• Roasting the coconut is the key to making the perfect Theeyal. Slow roast the grated coconut till it is dark brown but be careful not to burn it.
• The tamarind you use should preferable be aged tamarind which has a darker colour and a more robust tangy flavour. Newly harvested tamarind tends to have a sweeter taste.
• I used whole shallots but you can cut them in half or then slice them fine too.
• Coconut oil adds to the aroma and flavour of this dish so do try to use
• As with many dishes, I find that Theeyal should rest a while so that the flavours can develop fully, but then the problem is resisting the temptation to sample the dish.

Some Other Recipes from Kerala

Food from Kerala is perhaps what I enjoy most after Andhra food. I absolutely love coconut and so this cuisine caters completely to my palate and preferences. Here are some other recipes from this delectable cuisine:

• Olan | Ash Gourd & Pumpkin in Coconut Milk
• Kalan
• Inji Thayir
• Pavakka Theeyal (Bitter Gourd in a Spiced Tamarind and Coconut Gravy)

How to Make Ulli Theeyal

1. Getting the Shallots Ready
   1. {Optional} Soak 150 gms of shallots (about 20 shallots) in 2 cups water for 10 minutes. This just makes it easy to peel them. 
   2. Chop the ends off and peel the shallots.
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   3. {Optional} Cut the shallots in half or slice them. I did not do this. I used whole shallots.
2. Extracting the Tamarind Pulp
   1. Alternative: Use 1.5 tbsp readymade tamarind extract.
   2. Soak a 1.5″ ball of tamarind in 1/4 cup warm water for 5 minutes.
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   3. Mash well and then squeeze to extract the pulp.
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3. Making the Paste
   1. In a kadhai, over medium flame, heat 1 tsp of oil. Do use Coconut oil, if possible.
   2. Add 1 tbsp coriander seeds, 1/4 tsp cumin seeds, 1/4 tsp pepper corns, a pinch of fenugreek seeds, and 3 to 4 red chillies.
   3. Stir-fry for 2-3 minutes till they are aromatic.
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   4. Remove the chillies and set aside.
   5. Add 1/4 cup grated coconut.
   6. Stir-fry till the coconut is aromatic and brown in colour.
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   7. Turn off the heat.
   8. Immediately, add 1/4 tsp turmeric powder and mix well.
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   9. Let the mix cool a bit and then grind it to a paste along with the red chillies and some water.
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4. Making Ulli Theeyal  
   1. In the kadhai, heat 1 tbsp of oil.
   2. Add 1/2 tsp mustard seeds and let them crackle.
   3. Now, add a few curry leaves and stir-fry for a few seconds.
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   4. Add the peeled shallots and stir-fry till they start to turn brown.
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   5. Next, add the tamarind pulp and 1/2 cup water.
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   6. Let the onions cook in the mix and soften.
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   7. Add the ground coconut pasted and some salt.
   8. Mix well.
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   9. Add water to adjust the consistency of the mix.
   10. Let the shallots cook in the gravy for 5 minutes.
   11. Turn off the heat and cover the Ulli Theeyal.
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5.  Serve Ulli Theeyal with rice and papadums.

Recipe for Ulli Theeyal: Madras Onions or Shallots in A Coconut Tamarind Gravy

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Ulli Theeyal: Shallots in a Spiced Coconut and Tamarind Gravy

Aruna

There is something comforting and uplifting about Ulli Theeyal. This traditional recipe from Kerala involves simmering Shallots in a gravy made with Roasted Coconut and Tamarind gravy that is spiced with coriander, pepper, cumin and genugreek. The result is a nutty, tangy dish that pairs perfectly with rice and papadums to make for a hearty meal.

In many parts of Kerala, this vegan, gluten-free dish is also a part of the traditional Sadya.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Indian, Kerala, South Indian, Vegan, Vegetarian

Servings 4 People

Equipment

• Wok
• Spatula
• Grinder
• Knife

Ingredients

  

1x2x3x

• 150 gms Shallots or Madras Onions

For the Gravy Paste

• 1/4 Cup Grated Coconut
• 1 tbsp Coriander Seeds
• 1/4 tsp Cumin Seeds
• 1/4 tsp Pepper
• 1 Pinch Fenugreek Seeds
• 3-4 Red Chillies
• 1/4 tsp Turmeric
• 1 tsp Oil (Coconut Oil preferred)

For Tamarind Pulp (Alternative: Use 1.5 tbsp readymade tamarind paste)

• 1.5 tbsp Tamarind
• 1/4 Cup Warm Water

Other Ingredients

• 1 tbsp Oil (Coconut Oil preferred)
• 1/2 tsp Mustard Seeds
• A Few Curry Leaves
• Salt to Taste

Instructions

 

Getting the Shallots Ready

• {Optional} Soak 150 gms of shallots (about 20 shallots) in 2 cups water for 10 minutes. This just makes it easy to peel them.
• Chop the ends off and peel the shallots.
• {Optional} Cut the shallots in half or slice them. I did not do this. I used whole shallots.

Extracting the Tamarind Pulp

• {Alternative} Use 1.5 tbsp readymade tamarind extract.
• Soak a 1.5″ ball of tamarind in 1/4 cup warm water for 5 minutes.
• Mash well and then squeeze to extract the pulp.

Making the Base for the Gravy

• In a kadhai, over medium flame, heat 1 tsp of oil. Do use Coconut oil, if possible.
• Add 1.5 tbsp coriander seeds, 1/4 tsp cumin seeds, 1/4 tsp pepper corns, a pinch of fenugreek seeds, and 3 to 4 red chillies.
• Stir-fry for 2-3 minutes till they are aromatic.
• Remove the chillies and set aside.
• Add 1/4 cup grated coconut.
• Stir-fry till the coconut is aromatic and brown in colour.
• Turn off the heat.
• Add 1/4 tsp turmeric powder and mix well.
• Let the mix cool a bit and then grind it to a paste along with the red chillies and some water.

Making Ulli Theeyal

• In the kadhai, heat 1 tbsp of oil.
• Add 1/2 tsp mustard seeds and let them crackle.
• Add a few curry leaves and stir-fry for a few seconds.
• Add the peeled shallots and stir-fry till they start to turn brown.
• Add the tamarind pulp and 1/2 cup water.
• Let the onions cook in the mix and soften.
• Add the ground coconut pasted and some salt.
• Mix well.
• Add water to adjust the consistency of the mix.
• Let the shallots cook in the gravy for 5 minutes.
• Turn off the heat and cover the Ulli Theeyal.

Serving Suggestions

• Serve Ulli Theeyal with rice and papadums.

Keyword Theeyal, Ulli Theeyal

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!