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Small onion curry served in a copper kadai.
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Ulli Theeyal Recipe Kerala Style | Onion Curry Kerala Style

A delicacy served in Onam Sadya, a spicy coconut based gravy dish prepared with small onions.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course / Side dish
Cuisine: Indian (South Indian)
Keyword: Ulli Theeyal, Onion Curry, Theeyal,
Author: Padma Veeranki

Ingredients

To Roast & Grind:

  • 1 tsp Coconut Oil
  • 6 Dry Red Chillies
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Pepper
  • Few Curry Leaves
  • 3 Shallots
  • 3 Garlic Pods
  • 1 Cup Fresh Coconut Grate
  • 1/2 tsp Kashmiri Red Chilli Powder Optional

For the Gravy:

  • 1 tbsp Coconut Oil or Sunflower Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1/4 tsp Asafoetida
  • Few Curry Leaves
  • 20 Shallots China Vengayam
  • 1/4 tsp Turmeric Powder
  • 3 tbsp Thick Tamirind Extract
  • 1 tsp Jaggery Powder
  • 2 to 3 Cups Water

Instructions

For the Paste:

  • To a pan over medium heat, add coconut oil & add Dry Red Chillies, Coriander Seeds, Cumin Seeds & Black Pepper. Sauté for about a minute.
  • Now add 3 shallots, 3 garlic pods & a few curry leaves. Sauté for about a minute.
  • Finally add in Fresh Coconut Grate & roast all the ingredients until golden brown in colour.
  • Transfer to a plate & allow to cool down.
  • To this add in Kashmiri Red Chilli Powder (Optional) & grind to a smooth paste adding some water. Set this aside.

Let’s make the Curry:

  • Heat coconut oil or sunflower oil in a pan or kadai.
  • Splutter mustard seeds & fenugreek seeds. Now add in asafoetida & a few curry leaves,
  • Add peeled shallots (chin vengayam) small onions and sauté until translucent…Do not let the onion brown though!
  • Then add thick tamarind extract (Soak lemon size tamarind in 1/2 cup of warm water and take the extract from it), jaggery powder and boil for 5 to 7 minutes until all the raw smell goes away.
  • Now, add the ground paste along with 2 cups water. Adjust the water to get desired consistency. The gravy will slightly thicken once it cools down.
  • Now add salt and stir well.
  • Boil for another 5 minutes till the gravy thickens to your liking.
  • Finally add a few curry leaves towards the end & boil for another 2 minutes.
  • Turn off the heat. Serve with hot steaming rice & Enjoy!

Recipe Video

Notes

  • Increase or decrease spice levels with red chillies to suit your taste. Kashmiri Red Chilli powder is completely optional. I have used it to get a nice colour to the gravy.
  • Coconut oil is preferred, but you can use any other oil as per your taste.
  • While roasting, make sure not to let the spices turn black. If needed, roast the coconut and spices separately. 
  • The quantity of tamarind varies depending on its strength, so add accordingly. 
  • Along with shallots, you can add veggies like brinjal, drumstick, bitter gourd or even mixed vegetables.
  • Note that the curry tends to thicken as it rests, so adjust the quantity of water accordingly. Curry keeps well in fridge for 3-4 days.