Ulli Theeyal or Onion Theeyal is a quintessential Kerala Style gravy made using small pearl onion which is loaded with flavor, and best with rice.
[Kerala Style Onion Curry]
Ingredients
½ cup Fresh coconut
1 tablespoon Coriander seeds
½ teaspoon Cumin seeds
1 teaspoon Black peppercorns
3-4 Dry red chillies
¼ teaspoon Fenugreek seeds
To Roast And Grind Into Paste
2 tablespoon Coconut oil
1 teaspoon Mustard seeds
1 cup Pearl onion
6-8 cloves Garlic
1 teaspoon Chilli powder
½ teaspoon Turmeric powder
Salt To taste
Tamarind Seedless soaked in water
For Curry
1 tablespoon Coconut pil
½ teaspoon Mustard seeds
10-15 Curry leaves
5-6 Dry red chillies
For Tempering
Frist you need grate coconut and dry roast the grated coconut until it turn into browned color.
Step 1
Step 2
After dry roast coconut it's time to dry roast the remaining roasting ingredients until browned and add the roasted ingredients in a blender along with some water and grind to make a paste.
Step 3
Heat coconut oil in a pan. Once the oil is hot, add mustard seeds and let them crackle for a few seconds.
Step 4
Now it's time to add peeled and cut into halves onion and garlic into pan then fry it for 4-5 minutes.
Step 5
Now add the ground masala, chilli powder, turmeric powder and salt to taste along with a cup of water then bring this to a boil and simmer for 10-15 minutes.
Step 6
Once it boiled squeeze the tamarind and add the water in the curry and cook for another minute.
Step 7
Now heat coconut oil for tempering in a pan. Once the oil is hot, add mustard seeds, curry leaves and dry red chilies and let them crackle for a few seconds.
Now It's Ready To Serve
Pour the tempering over the curry. Now you can Serve it hot with steamed rice or you can take it with roti also.
Kerala Rasam
If you want to know how to make Kerala Style Rasam which is best with Ulli Theeyal then Click On "Learn Now"