AI-generated image
Ulli theeyal
Shallots in roasted coconut gravy
ഉള്ളി തീയൽ: small shallots in a near-black gravy of slow-roasted coconut, coriander and tamarind
Theeyal comes from the word for burnt, and the colour gives it away: grated coconut and coriander seeds are roasted together in a dry pan until deep brown, then ground into a paste that turns a sour tamarind gravy almost black. Ulli (shallot) theeyal is the version most Malayali grandmothers make for Onam and for ordinary weekday lunches in Palakkad and Thrissur, with dozens of whole small onions softened in coconut oil until sweet. It tastes smoky, sour and slightly sweet all at once, and it is thick enough to cling to rice. Serve with hot matta rice, a thoran and papadam. The mistake everyone makes once is burning the coconut: it must be roasted on a low flame and taken off when it is the colour of strong coffee, never black. Gluten-free with gluten-free asafoetida. Chef's tip: grind the roasted coconut while it is still warm, so the oil releases and the paste turns smooth and glossy.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the roasted paste
- 4 oz fresh coconutgrated
- 1 ½ tbsp coriander seeds
- ¼ tsp fenugreek seeds
- 4 shallotssliced
- 1 sprig curry leaves
For the gravy
- 3 tbsp coconut oil
- 9 oz small shallotspeeled, left whole
- 2 green chilliesslit
- ¼ tsp ground turmeric
- 1 oz tamarindsoaked in 400 ml hot water, strained
- 1 tsp jaggery
- 1 tsp salt
For the tadka
- 1 tbsp coconut oil
- ½ tsp black mustard seeds
- 1 sprig curry leaves
- 1 pinch gluten-free asafoetida (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Put 4 oz fresh coconut, 1 ½ tbsp coriander seeds, 5 dried red chillies, ¼ tsp fenugreek seeds, 4 shallots and 1 sprig curry leaves in a dry heavy pan over a low heat.
1 minStep 2: Roast, stirring all the time, for 12–15 minutes until the coconut is a deep, even brown like coffee and smells toasty. Common mistake: turning up the heat to save time; the coconut blackens at the edges and the theeyal tastes bitter.
14 minStep 3: While still warm, grind to a fine, oily paste with about 100 ml water.
3 minStep 4: Heat 3 tbsp coconut oil in a clay pot or heavy pan over a medium heat. Add 9 oz small shallots and 2 green chillies and fry for 8 minutes until the shallots are golden and soft right through.
8 minStep 5: Add ¼ tsp ground turmeric, then the strained 1 oz tamarind water and 1 tsp salt, and simmer for 5 minutes.
5 minStep 6: Stir in the roasted paste and 1 tsp jaggery and simmer on a low heat for 8–10 minutes until the gravy is thick, dark brown and a film of oil floats on top.
9 minStep 7: Heat 1 tbsp coconut oil in a small pan, add ½ tsp black mustard seeds and, when it pops, 1 sprig curry leaves and 1 pinch gluten-free asafoetida. Pour over the theeyal and rest it for 10 minutes before serving; it tastes even better the next day.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 18 g
- Fat
- 17 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ulli theeyal take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Perfect for:Onam & Vishu