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Have You Tried Ulli Theeyal, A Traditional Vegan Kerala Delight For Onam? Recipe Inside

Central to the Onam feast is Ulli Theeyal

by Tejashee Kashyap
Have You Tried Ulli Theeyal, A Traditional Vegan Kerala Delight For Onam? Recipe Inside

uOnam is a time of joyous reunions, colourful flower decorations, and sumptuous feasts. Central to the Onam feast is Ulli Theeyal, a unique and aromatic dish that embodies the essence of Kerala’s culinary heritage.

What Is Ulli Theeyal?

Ulli Theeyal is a dish offering a burst of flavors with each bite. Theeyal, which translates to “roasted” or “burnt” in Malayalam, refers to the technique of roasting ingredients. This, in turn, brings out their deep, earthy flavours. In Ulli Theeyal, this technique is employed to perfection, creating a dish that is both rich in taste and history. Made with a blend of spices that includes roasted coconut, coriander, seeds, dried red chile, and fenugreek, it has a soupy consistency. After all spices have been pounded into a paste, veggies are boiled in tamarind water. Once cooked, it resembles a thick, medium-brown gravy and is typically served over rice.

Theeyal is served as part of a traditional sadya meal in several regions of Kerala. Prawns are the most popular Theeyal. Theeyal is made using pearl onions, also known as shallots, raw mango, bitter melon, potatoes, eggplant, and okra. It pairs exceptionally well with steamed rice, providing a hearty and flavourful complement to the other dishes. The dish’s robust flavors also make it a great accompaniment to side dishes like Avial (a mixed vegetable curry) and Kalan (a yogurt-based curry).

Also Read: KSRTC Launches Cruise Trip To Kochi This Onam Season; More Packages To Explore Kumily, Munnar & Other Places

How To Make?

Here’s an easier version of Ullli Theeyal to make:

Ingredients:

  • 2-3 medium onions, thinly sliced
  • 1 cup grated coconut
  • 1 tbsp oil (coconut or vegetable)
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1-2 tbsp tamarind pulp
  • Salt to taste
  • Water as needed

Instructions:

  • Dry roast the grated coconut in a pan until it turns brown. Let it cool and then grind into a paste with a little water.
  • Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and sliced onions. Sauté until onions are golden.
  • Add coriander powder, turmeric powder, and red chili powder. Stir well. Add the coconut paste and mix.
  • Pour in water to achieve desired consistency. Add tamarind pulp and salt.
  • Simmer for 10 minutes, stirring occasionally.
  • Enjoy with steamed rice or as part of a larger meal.

As the Onam festival approaches, this aromatic curry stands as a centerpiece of the celebrations…

Cover image credits: X/Dadwithapan