Ulli Theeyal

Ulli Theeyal is a classic Kerala curry made with shallots simmered in tamarind and a deeply roasted coconut-spice paste. The secret is properly roasting the coconut to a deep golden-brown color without burning it. This gives the curry its signature dark color, nutty aroma, and rich flavor.

To roast and grind

• ½ cup grated coconut (increase from ¼ cup for richer gravy)

• 2 shallots

• 1½ tsp cumin seeds

• 1 tsp black peppercorns

• ½ tsp turmeric powder

• 1 tsp Kashmiri chili powder

• 1 tsp regular chili powder (adjust to taste)

• 2 tbsp coriander powder

For the gravy

• ¼ cup coconut oil (or 3 tbsp for a lighter curry)

• 1 tsp mustard seeds

• ½ tsp urad dal

• ¼ tsp asafoetida

• 2 sprigs curry leaves

• 10–12 shallots, peeled and halved

• 1 medium eggplant, cut into cubes (or suraikkai / bottle gourd)

• ½ cup tamarind extract (adjust according to sourness)

• 1½–2 cups water, as needed

• Salt to taste

• ½ tsp jaggery (optional, for balancing sourness)

  
  

Instructions:

Soak a small lemon-sized ball of tamarind in warm water. Squeeze and strain to obtain approximately ½ cup thick tamarind extract. Keep aside.

Heat a heavy-bottomed pan over medium-low heat. Add grated coconut and dry-roast, stirring continuously. Roast until the coconut turns deep golden brown. This usually takes 8–12 minutes. Add 2 shallots and continue roasting until lightly browned. Add cumin seeds and peppercorns. Roast for another minute until fragrant. Turn off the heat. Add turmeric, chili powder, and coriander powder. Mix using the residual heat. Cool completely. Don't rush the coconut roasting. A deep golden-brown color gives Theeyal its characteristic flavor. Avoid dark brown or black coconut, which will make the curry bitter.

Transfer the roasted mixture to a blender. Add a little water and grind into a smooth, thick paste. Keep aside.

Heat coconut oil in a kadai. Add mustard seeds and allow them to splutter. Add urad dal and fry until golden. Add asafoetida and curry leaves. Sauté briefly until fragrant.

Add the remaining shallots. Sauté for 5–7 minutes until softened and lightly golden. Don't rush this step. Lightly caramelized shallots add natural sweetness and depth.

Add diced eggplant (or your preferred vegetable). Sauté for 2–3 minutes, allowing the vegetable to absorb the seasoned oil. Add salt and mix well.

Pour in the tamarind extract and approximately 1 cup water. Bring to a boil. Simmer until the vegetables are about 75% cooked. Add the roasted coconut paste

Add the ground coconut masala. Rinse the blender with a little water and add it to the curry. Mix thoroughly and bring to a gentle boil. Simmer uncovered or partially covered for 10–15 minutes until the gravy thickens and oil begins to separate around the edges. Add jaggery if needed to balance the tamarind. Adjust salt, water, and sourness.

Turn off the heat and let the curry rest for at least 15–20 minutes. The flavors deepen as the curry sits. It tastes even better after a few hours or the next day.

Best vegetables to use

• Shallots (Ulli): The traditional favorite; sweet and flavorful.

• Eggplant: Absorbs the roasted coconut gravy beautifully.

• Suraikkai (bottle gourd): Gives a softer, lighter version.

• Vendakkai (okra): Delicious, but sauté separately to reduce sliminess.

• Tomatoes: A convenient variation, but use less tamarind because tomatoes add acidity.

  
  

Serve hot with Kerala matta rice or steamed white rice, Cabbage thoran, Beans thoran, Avial, Pappadam and Spicy mango pickle