Ulli Theeyal – Kerala Style – നാടൻ ഉള്ളി തിയ്യൽ

Ulli Theeyal – Kerala Style – നാടൻ ഉള്ളി തിയ്യൽ

Theeyal, means “burnt dish,” is a traditional Keralan food made with roasted coconut and is typically deep brown in colour. Tamarind and coconut gratings that have been heated together give it the colour. A typical sadya meal in several regions of Kerala includes theeyal.

Ulli Theeyal – Kerala Style – നാടൻ ഉള്ളി തിയ്യൽ

The Ulli Theeyal is a traditional Keralan dish. It is prepared using pearl onions or shallots in a curry sauce and is made with spices, tamarind, and roasted coconut.

Ulli theeyal is one of the mouthwatering dishes, with a gravy base served at Onam Sadya. It has rich flavour with sour and spicy taste but inspite of it’s sourness it has a sweet taste too. Roasted coconut and spices gives it the taste, but the tamarind’s sour, ulli, or pearl onions, significantly enhance the flavour of the meal. If you enjoy the flavour of pearl onions in food then you should try this recipe.

Theeyal can be made with many different ingredients, including pearl onions, mixed vegetables, and also  seafood like shrimp and prawns. Theeyal is a main component in Kerala’s traditional sadya menu. In Kerala, there are many variations and modifications made, but this is how I make Ulli Theeyal.

South Indian dish called theeyal comes from the south Indian state of Kerala and it is produced with a soup-like consistency. With blend of spices, including roasted coconut, coriander seeds, dried red chilly, and fenugreek. All the spices are combined into a paste and are simmered with the veggies. It is typically served with rice and when it is finished, it resembles a thick and medium brown gravy.

This is a very delicious dish and must try item at home.

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Ingredients

• Oil
• Button onion
• Tomato
• Green chilli
• Chilli powder
• Turmeric powder
• Coriander powder
• Salt
• Coconut
• Water
• Dry red chilli
• Mustard
• Cumin seed
• Curry leaves

Method