Ulli Theiyal
The scent almost burns to death! Rich Dark Curry with Small Onions and Tamarinds
Description
A deep, traditional Kerala curry combining small onions (shallots) with tamarind acidity and coconut roasted patiently until 'dark brown'.
Restaurants serving Ulli Theiyal
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shallots
- Coconut fine
- Tamarind
- Coriander powder
- Red chili
- Fenugreek
- Mustard seeds
- Curry leaves
- Salt
- Coconut oil
Instructions
- Dry-roast coconut fine until dark brown, add spices (coriander, red chili, fenugreek), and grind into a rich paste.
- Heat coconut oil in a pot, fry mustard seeds, curry leaves, and massive shallots (Ulli) whole or halved until caramelized.
- Add tamarind juice and roasted coconut paste; simmer slowly on low until the sauce is gooey and oil separates to finish.
Learn more Spice, substitutes, tips
Key spices
Burnt savory aroma of roasted coconut and tamarind acidity
Substitutes at Japanese supermarkets
Red onion (as a substitute when shallots are unavailable)
Pairing
White rice、Meals
Trivia
[Hardcore] 'Theiyal' means 'burnt/roasted'. Since the taste depends on the degree of coconut roasting, it's a dish that tests a skilled housewife's talent. Despite being meatless, it has incredible richness and satisfaction.
Eating tips & etiquette
[Unique Eating] Mix the rich, slightly bitter sauce gradually into fresh rice, enjoying the moment the shallot's sweetness bursts!
Allergen
None