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Ulli Theeyal Yum
Theeyal is a typical Kerala side dish and is very similar to sambar or kuzhambu. Ulli theeyal is made with pearl onions with an amazing roasted coconut & tamarind spice paste. It tastes great when served with steamed rice.
Ulli Theeyal
Course side dish
Cuisine kerala
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 12 ~ 15 Pearl Onions , peeled* (I used frozen pearl onions)
  • 1/8 tsp Asafoetida / Hing
  • ¼ tsp Turmeric
  • ½ tsp Mustard Seeds
  • 8 ~ 10 Curry leaves
  • 1 tbsp Tamarind pulp
  • To Taste Salt
For the Spice Paste:
  • ¼ cup Coconut Grated
  • 3 ~ 4 Chilies Dry Red
  • 1 tsp Coriander Seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Black Peppercorns
  • 1/8 tsp Fenugreek Seeds
Course side dish
Cuisine kerala
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 12 ~ 15 Pearl Onions , peeled* (I used frozen pearl onions)
  • 1/8 tsp Asafoetida / Hing
  • ¼ tsp Turmeric
  • ½ tsp Mustard Seeds
  • 8 ~ 10 Curry leaves
  • 1 tbsp Tamarind pulp
  • To Taste Salt
For the Spice Paste:
  • ¼ cup Coconut Grated
  • 3 ~ 4 Chilies Dry Red
  • 1 tsp Coriander Seeds
  • ½ tsp Cumin seeds
  • ¼ tsp Black Peppercorns
  • 1/8 tsp Fenugreek Seeds
Ulli Theeyal
Instructions
  1. Make the Spice paste: Heat 1tsp oil in a pan, add coriander seeds, cumin seeds, black peppercorns and fenugreek seeds. Saute till aromatic, next add grated coconut and cook on low flame, stirring constantly, until coconut turns golden brown. This step requires some serious patience — so make sure to take some time.
  2. Let it cool and then grind to a smooth paste adding just enough water.
  3. Heat 1tbsp oil in a pan, add the mustard seeds and once the seeds start to splutter, add asafoetida, curry leaves and the pearl onions. Saute till the onions are lightly browned.
  4. Add the tamarind paste along with ½cup of water, bring to a boil and simmer for 3~4 minutes.
  5. Add the ground paste and simmer for another 3~4 minutes. Remove from fire and serve hot with steamed rice. Enjoy!!
Recipe Notes

* If you are using fresh, then trim the root ends and dunk them in boiling water for 30 seconds and then rinse under cold water — this will help peeling them much easier.

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