How to make Ulli Theeyal; EASY and TASTEY

Theeyal originates from the state of Kerala in South India . . THEEYAL is known for its combination of sweetness and spicy in each bite. it is generally served as a side dish to boiled rice Theeyal means burnt dish,referring to roasted coconut used as the main ingredient and is usually dark brown in color, flavored with tamarind. It goes well with rice and any side dish.

Theeyal is very versatile  and can be prepared with pearl onion,bitter gourd, brinjal,okra, yam, sometimes with mixed vegetables or even with seafood, shrimp-prawns etc.

How to make Ulli Theeyal

Small Onions : 15-20 peeled & sliced into thin pieces
Curry Leaves
Salt to taste
Oil as needed
Fenugreek Powder : a pinch
Tamarind : 1 small lemon sized
Grated Coconut : 1/2 cup
Dried Red Chillies : 5-6
Coriander seeds : 11/2 tsp
Cumin Seeds : 1/4 tsp
Whole Black Pepper : 5-10
Turmeric Powder : 1/4 tsp
Asafoetida : a pinch
Mustard Seeds : 1/2 tsp


  1. Slice the small onions lengthwise into thin pieces.Soak tamarind in 1/2 cup of warm water and take the extract from it.
  2. Heat 1 tsp of oil stir fry the red chilly,coriander seeds ,cumin seeds, black pepper corns, grated coconut and turmeric powder till it gives an aroma and turns to brown in colour.Keep it aside and let it cool.Grind it to a smooth paste.
  3. Heat 2 tbsp of oil; splutter mustard seeds,add curry leaves,sliced small onions and saute till the onion turn light brown in color.
  4. Add asafoetida,salt and fenugreek powder into it. Saute for a while.
  5. Add tamarind extract into it and allow it to boil for 4-5 minutes by stirring occasionally. (Note : Add water if necessary)
  6. Add the ground paste and sugar into it and simmer for further 3-4 minutes. Remove from the fire and serve

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