🍽️main·India·South Indianmedium45 minutes👥 4

Kerala Ulli Theeyal

ഉള്ളി തീയ്യൽ

About

A tangy shallot curry from Kerala featuring roasted coconut paste and tamarind. It has a deep, caramelized flavor with a balance of sourness and spice. Traditionally served with rice as part of a sadya (feast) or everyday meal.

Cultural Context

Essential in Kerala Hindu vegetarian feasts (sadya), especially during festivals like Onam. The dark color symbolizes the earth element in traditional Ayurvedic food philosophy.

Ingredients

2 cupsshallots(peeled and halved)
1 cupgrated coconut(fresh or frozen)
1 tbspcoriander seeds
4-5 countdry red chilies
1 tbsptamarind pulp(soaked in warm water)
0.5 tspturmeric powder
1 tspmustard seeds
2 sprigscurry leaves
2 tbspcoconut oil

Method

1. Roast coconut with spices until dark brown. 2. Grind into paste with tamarind. 3. Sauté shallots until translucent. 4. Combine with paste and simmer. 5. Finish with tempered spi...

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Techniques Used

Regional Variations

Malabar

Uses more black pepper and less tamarind

Travancore

Often includes small bitter gourd pieces

Dietary

VegetarianVeganGluten-FreeHalalcoconut

Sources

📖

Lathika GeorgeThe Suriani Kitchen

2015cookbook
📖

Kerala Agricultural UniversityTraditional Recipes of Kerala

2012institution↗ link

Research Evidence

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