Skip to main content

Ulli Theeyal





Ulli Theeyal

Ulli theeyal is a popular recipe of Kerala and is made of pearl onion/shallots/ chuvanulli.It has very little ingredients but it is time consuming.It has a sweet and tempting flavor of roasted coconut and caramelized onions and the gravy is spicy and tangy

Ingredients
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-lemon sized ball
mustard seeds- 1/2 tsp

To roast and grind
Coconut grated- 3/4 cup
Dry red chilly-8-10
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring



Heat two tsp of oil in a pan and roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside.

Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly and curry leaves and saute till the onions get almost fried and browned up. Add tamarind water and salt cover and cook for two minute. Finally add the coconut paste, adjust consistency and allow to simmer for one more minute in medium flame. Serve with rice.
Note: This is a basic theeyal recipe. You can add different type vegetables to this gravy or a combination of vegetables to make a mixed vegetable theeyal 


Try this..
Hope you will all enjoy..

Comments

  1. Lovely recipe,u have got such a lovely collection of recipes:)

    ReplyDelete
  2. Lip-smackingly good Ulli Theeyal Dear.Luv it.

    ReplyDelete
  3. Mhmm...adipoli !Ithum kooti chorunnan thonunu :)

    ReplyDelete
  4. This looks awesome...Yummy one..A must to try..

    Do visit my blog sometime..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  5. I love this and one of my fav combo with rice!!

    ReplyDelete
  6. Slurp,super delicious fingerlicking ulli theeyal..

    ReplyDelete
  7. it luks delicious dear..........superb clicks

    ReplyDelete
  8. flavourful and delicious theeyal, my fav..

    ReplyDelete
  9. It looks yum, spicy n lip smacking!
    USMasala

    ReplyDelete
  10. This is my favorite with steamed rice. Will eat more and more if mom prepares it. Like the picture and it is tempting me so much..

    ReplyDelete
  11. Looks delicious,love it with porridge.

    ReplyDelete
  12. wow...sounds absolutely tempting...excellent clicks

    ReplyDelete
  13. Really authentic and droolwrothy recipe...

    ReplyDelete
  14. This looks extremely awesome and would love to have it. Adipoliayittundu

    ReplyDelete
  15. hyi suja, this dish sounds simple with very basic ingredients , but it is tedious to prepare and get the right taste..they look very delicious and thick with a very appetizing color

    ReplyDelete
  16. Wow..my fav....Ulli theeyal and chemmeen theeyal...

    ReplyDelete
  17. Slurrp...just need rice to finish off that bowl

    ReplyDelete
  18. Oh,no ! I have the taste here in my watering mouth.Splendid Suja.Nice cute presentation as well !

    ReplyDelete
  19. An all time favourite...nice thick delicious theeyal Suja.

    ReplyDelete
  20. Have been wanting to try this for a long time...bookmarking this..will try soon

    Herbs & Flowers: Spring Onions

    ReplyDelete
  21. Seriously I's looking for this recipe..Now it's up it's time for me to learn another new one

    ReplyDelete
  22. My all time fav...Love this spicy theeyal with hot rice nd curd.

    ReplyDelete
  23. Hi Suja,An Inspirational Blog award is waiting for U at my space. Come and grab it Dear.

    ReplyDelete
  24. This is so mouthwatering. Bookmarked.

    ReplyDelete
  25. Adipoli ulli theeyal, ente favorite annu. Cheriya ulli kittan illa.

    ReplyDelete
  26. Looks lip smacking ....Mouthwatering gravy,love it!

    ReplyDelete
  27. this is just awesome n lipsmacking good..;P
    Tasty Appetite

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Stuffed Squid

Stuffed Squid
Squid is a unique and yummy sea food delicacy that can be prepared in a variety of ways. Squid rings or fried calamari's is a the most popular and is a great appetizer. Squid is staple in many seafood restaurants. It is also popular street food in several south Asian countries.Squid is enjoyed in the coastal belt of south India especially in Kerala and Tamilnadu.In Kerala squid is known as koonthal or Kanava.

Squid is one of my favorite sea foods-roast squid, deep fried,stir fried or squid curry-I love them all.Squid has a mild flavor and gentle sweetness and marries well to any flavor and taste of your choice. Squid can be stuffed before roasting or frying,its tubular body called mantle is great for stuffing. You can get creative with the stuffing- use prawns,fish,pork, cheese, bread crumbs,olives,rice or anything of your choice.

Today's recipe is a stuffed squid with spicy prawn filling.The dish is inspired by a similar preparation from the book Classic H…

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…