How to make Ulli theeyal (with video)
Ulli theeyal Kerala style – Did you know the foods you eat represent a part of your personality? In China, this is known as “chi”, while in India, it’s known as “prana”. According to the traditional beliefs of Chinese people, they believe a meal should have both sweet and sour taste. That’s because it helps to balance their energies beneath their physical body. This is the life force that makes one’s personality and has to be balanced.
Estimated reading time: 16 minutes
That’s why I refer to Ulli theeyal recipe as the best meal to balance your Chi energy. The meal has a sour and spicy taste which gives you an explosion of complex flavour while in the mouth. The secret is to chew your food perfectly and not swallow to experience the taste. Let’s dive in and learn more about the authentic Ulli theeyal recipe.
Jump to Recipe Jump to Video Print Recipe
About ulli theeyal
Ulli theeyal originates from the South Indian state of Kerala. In some regions of Kerala, theeyal is regarded as a traditional dish. But what does theeyal means?
The word “theeyal” means a “burnt dish”, and it’s made from a combination of various spices. The spices include coriander seeds, fenugreek, dried red chilli and roasted coconut.

However, the spices are not added directly since they have to be grounded into a paste form. Once the paste has been achieved, the mixture is then cooked in tamarind water with vegetables. The meal is then cooked for a few minutes, and when ready, it can be served with rice.
But, the big question is how does one know if the Ulli theeyal Kerala style is ready to be served. I’ll when the meal turns dark brown. In fact, the colour is gotten from the tamarind and toasted coconut. If you notice this colour change, it means your dish is ready to be served.

How to make Kerala ulli theeyal
When it comes to making a Ulli theeyal side dish, there are a lot of recipes online. Even YouTube videos have been made on how one can prepare a delicious meal. I can’t dispute anything about the Ulli theeyal video recipe, but not everyone understands how the dish is truly made.

Traditionally the meal was prepared using small red onions or onions shallots. This was the true dish, unlike today where there are different kinds of dish. Some are made with meat, veggies and prawns. Moreover, this shows how dynamic the recipe is.

Most importantly, I find the usage of shallots with the Ulli theeyal curry more flavorful and appetizing. The fried onions boiled with tamarind water and species makes the dish delicious. But, the dish is not complete until you add the coconut masala. And lower the temperature for its seamer. Therefore it adds a nice consistency to the mixture, which guarantees a perfect combination of flavour.

Different types of theeyal
Theeyal has been in existence for decades and goes well with any side dish. The amazing thing is the traditional dish has evolved into a different dish. In this section, I’m going to breakdown down the different types of theeyal.

Muringakkai ulli theeyal
It is one of the dishes that make your taste buds dance. It’s made using a drum stick known as “muringakkai”, curry leaves, tamarind pulp, coconut paste (coriander, turmeric, methi powder), red chillies are ingredients used.
The meal is usually prepared using coconut oil. But, that also includes a grated coconut which gives the food a unique armour. The Ulli theeyal with coconut is worth dying for, and your mouth will attest to this.
The mixture is then allowed to simmer for a few minutes till it turns golden brown. It is vital to note the curry leaves and shallots are cooked on medium heat and maintain their nutrients. The food then takes 10 minutes once everything is completed and can be served with rice or a side dish to your favourite dish.

Koon ulli theeyal
This is a meal that originates from India as well. It’s also known as the mushroom theeyal, and if you have eaten mushroom before, you must try this particle dish. The Ulli theeyal recipe Kerala style uses dried and roasted coconut, which has distinct sent. The chilly and coriander powder sent are fried to ensure the roasted sent remains till they lose their raw smell. The mixture is added to the pan afterwards. This is the secret of preparing the mushroom dishes, and most people fail at this.
Parippu ulli theeyal
It’s a traditional Kerala dish for rice which is very easy to prepare. Lentils or Parippu is a Kerala dish that has proved to be perfect for Ulli theeyal. It is cooked in coconut milk, turmeric, cumin, fenugreek, scented mustard seeds, and saffron. It’s a simple Ulli theeyal that can be prepared at home since the ingredients are readily available. Plus, it takes a few minutes, and it’s ready to be served.

Vendakka ulli theeyal
It an authentic Kerala dish which is prepared from ladies’ fingers. The preparation includes grated coconut, curry leaves, onion or shallots and other ingredients. With this particular dish, green chills are used since it enhances the flavour. Plus, it’s easier to cook as well.
Varutharacha ulli theeyal
The recipe can be used to prepared varutharacha, chicken, fish or even mutton, depending on your preferences. The amazing thing about the dish is it can go with any dish you want to have. This is why I find this to be the best ulli theeyal recipe.

Potato theeyal
This is a delicious dish that is spiced and seasoned with gravy. It prepared with coconut, shallots and potatoes. It’s a great dish if you are in a hurry and still want to taste the theeyal dish. It takes one hour for the meal to be ready, but worth it.
Beetroot theeyal
It’s a very nutritious dish that is preferred by many in the Kerala region. The recipe is a quick fix since it takes only 30 minutes, and it is ready to be served. In the modern world today, we are in a hurry and always looking for something simple and easy to prepare. If that is the case, then the beetroot theeyal is the answer. Very nutritious and delicious.

Ulli theeyal ingredients
For roasting
- Fresh or dry grated coconut – 6 tbsp
- Small red onion (sliced) – 5 numbers
- Curry leaves – 1 sprig
- Dry red chillies – 4 numbers
- Coriander seeds – 1 tbsp
For cooking
- Small red onion (shallots) – 300 grams
- Water (to soak tamarind) – 1/2 glass
- Tamarind – (lemon ball sized)
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
- Asafoetida – 2 pinch
- Curry leaves – 1 sprig
- Green chillies (split lengthwise) – 2 numbers
- Hot water – 1 cup
- Jaggery – 20 grams
- Salt to taste
Preparation of Ulli theeyal
Time needed: 20 minutes
Method to make
- Cut onions into halves
- In half a glass of water, soak a lemon sized ball of tamarind
- In a pan add 6 tbsp of grated coconut
- Add 5 numbers of sliced small onions
- Add one sprig of curry leaves
- Dry roast the coconut mixture
- Add 4 numbers of dry red chilli
- Add 1 tbsp of dry coriander seeds
- Dry roast the ingredients till golden brown
- Blend the mixture in a grinder
- The coconut will leave oil and you will get a thick paste. Keep the paste aside
- In a pan heat 2 tbsp of oil
- When the oil is medium to high hot, add 1/2 tsp mustard seeds and splutter
- Add 1/4 tsp fenugreek seeds
- Put 2 pinches of asafoetida
- Add one sprig of curry leaves
- Add two green chillies
- Saute the ingredients for a minute and add 300 grams of halved Indian small onions
- Add salt to taste (salt helps onions to cook fast)
- Add 1/4 tsp of turmeric powder
- Cook onions till translucent
- Add the blended coconut mixture
- cook for another 5 minutes and add 1 cup of hot water
- Add 20 grams of jaggery
- Mix the soaked tamarind pulp (to your taste)
- Add salt to taste
- Cook till the gravy thickens
- Ulli theeyal is ready
Similar recipes
How to make ulli theeyal
Ingredients
For dry roasting
- 6 tbsp Grated coconut fresh or dry
- 5 numbers Small red onions sliced
- 1 sprig Curry leaves
- 4 numbers Dry red chillies
- 1 tbsp Coriander seeds
For cooking
- 300 grams Small red onions Indian small onions or shallots
- 1/2 glass Water to soak tamarind
- 10 grams Tamararind lemon sized ball
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 2 pinch Asafoetida
- 1 sprig Curry leaves
- 2 numbers Green chillies split into half
- 1 cup Hot water
- 20 grams Jaggery
Instructions
- Cut onions into halves and keep aside
- In half a glass of water, soak a lemon sized ball of tamarind and keep aside
- In a pan add the grated coconut, 5 sliced small onions and one sprig of curry leaves
- Dry roast the coconut mixture
- When the coconut is half done add 4 dry chillies and 1 tbsp od coriander seeds
- Dry roast till golden brown
- Blend the roasted mixture in a mixer
- The coconut will leave oil and you will get a thick paste. Keep the mixture aside
- In a pan heat 2 tbsp of oil
- When the oil is medium to high heat, add mustard seeds and splutter
- Add fenugreek seeds, asafoetida, curry leaves, green chillies and shallots
- Add salt to taste
- Mix in turmeric powder and cook till onions are translucent
- Add the blended coconut mixture
- Cook for another five minutes add 1 cup of hot water
- Add jaggery and the tamarind pulp (to your taste)
- Add salt to taste
- Cook till the gravy thickens
- Your ulli theeyal is ready to serve
Video
Notes
- Make sure you don’t burn the grated coconut while dry roasting
- Add tamarind and jaggery to your taste
- Adding salt will helps onions to cook fast
Nutrition
FAQ:
How to make Ulli theeyal in Kerala style?
Preparing a Ulli theeyal meal depends on the kind of dish you want to make. Considering there are different types, though the recipe is slightly the same. Most of the ingredients used to cut across every dish. Hence to prepare a meal in Kerala style requires you to know the ingredients and the kind. For example, preparing murungakkai requires curry leaves and tamarind pulp, coconut paste, (coriander, turmeric, methi powder), red chillies, are the ingredients used. But when it comes to vendakka ulli theeyal green chillies are used.
What is ulli theeyal?
Ulli theeyal is a dish that originates from the South Indian state of Kerala. The word “theeyal” means a “burnt dish”. The meal is made from various spices such as coriander seeds, fenugreek, dried red chilli and roasted coconut.
What is theeyal?
“Theeyal” is a Malayalam word from the Kerala state of India that means “burnt dish”.
What is ulli?
“Ulli” is a word that refers to Onion in the Malayalam language from the state of Kerala, India.
Final word
Making Ulli theeyal is an easy process which takes a few minutes depending on the kind of meal you want. The secret is following the recipes given, and that is why I’m here to guide you. I have prepared a detailed summary of every recipe you can try out while at home. They are simple and easy to follow. Every step has been vividly explained to ensure you understand what is expected of you. Therefore, let us meet in the kitchen and prepare a delicious meal.