Ulli Theeyal (Onion Theeyal)

 

Ingredients for Ulli Theeyal (Onion Theeyal):

1. Coconut Oil – 1 tablespoon 

2. Grated Coconut – 1 cup 

    Coriander seeds – 2 teaspoons 

    Dried red chillies – 10 

    Curry leaves – Half a sprig 

    Turmeric powder – ½ teaspoon 

3. Tamarind – Lemon-sized 

4. Coconut Oil – 1 tablespoon 

5. Mustard seeds – 1 teaspoon 

    Dried red chillies – 2 

    Curry leaves – As required 

6. Sliced shallots – 1 cup 

    Garlic (sliced) – 10 cloves 

    Green chillies (slit) – 5 

7. Salt – As required 

    Turmeric powder – ¼ teaspoon 

8.  Jaggery syrup – 1 teaspoon (if required)

How to prepare Ulli Theeyal (Onion Theeyal)?

1. Heat oil in a Chinese wok and sauté the second set of ingredients one after the other. 

2. When the coconut turns golden, remove from heat, grind it without adding water while it’s still warm, and set aside. 

3. Soak the Tamarind in lukewarm water and squeeze the extract, then set it aside. 

4. Heat Coconut Oil in a pan, splutter the fifth set of ingredients, then add the sixth set and sauté well. 

5. Add salt and turmeric powder to this, sauté again, then add the ground coconut mixture and boil for 1–2 minutes. 

6. Add tamarind water, adjust salt to taste, cook on low flame for 1–2 minutes, then add jaggery syrup and stir before removing from heat. 

Courtesy: Vanitha Magazine, March 29-Aprl 11, 2025

Read: Chena Ulli Theeyal (Elephant Yam – Shallots Theeyal)

Also read a few more theeyal recipes. Visit my page.