Growing up, I always thought that theeyal was a very elaborate dish to make. It is, in a way, elaborate, but not really difficult, now that I have made it myself one too many times. I have seen my mom “slaving” over the stove, roasting the coconut over low heat, so that it browns evenly and not burn, grinding it with coriander seeds and dried red chillies, while the pearl onions – which were again very painfully peeled – simmered in the tamarind water waiting for the coconut paste to go in. The flavor that perpetuates the kitchen was really something that would make you run far far away from it, not because it was bad, but because it was so good and you didn’t know what to do to stop yourself from going for the pot of half made curry. You just didn’t know how to make yourselves wait till it was lunch or dinner time. I always loved this dish. I love the gentle sweetness of the pearl onions. I love any saucy curry made with coconut as the base. Combine the two and why would I love it any less.
Ulli Theeyal ~ Pearl Onions in a Roasted Coconut and Spices Sauce | A Kerala Recipe
Ingredients
- 1 cup pearl onions, peeled
- key lime sized ball, tamarind
- ½ tsp turmeric powder
- salt, to taste
To roast and grind to a paste
- 1 cup, grated coconut
- 5 pearl onions, peeled
- 4-5 dried red chillies
- 1 tbsp. coriander seeds
For tempering
- 1 tsp coconut oil
- ¼ tsp mustard seeds
- 7-8 curry leaves
Instructions
- Soak the tamarind in 1 cup water, squeeze out the pulp. Strain and pour into a deep pan. Repeat with ½ cup water two more times.
- Add the turmeric powder, salt and the pearl onions and bring to a boil. Cook over medium heat till the pearl onions are cooked and soft.
- Meanwhile, roast the coconut along with the red chillies, pearl onions and coriander seeds over low-medium heat till the coconut becomes light brown in color throughout. Keep stirring, as you don’t want part of the coconut burnt and part of it not toasted at all.
- Let it cool and grind to a very fine paste in a food processor or an Indian style mixie, with a little water to help grind better.
- Pour this out to the pan on the stove with the tamarind and pearl onions.
- Mix well and let it come to a boil.
- Heat the coconut oil for tempering, add the mustard seeds and let it splutter. Add curry leaves and pour it over the curry.
- Serve hot with rice.
Ingredients
- 1 cup pearl onions peeled
- key lime sized ball tamarind
- ½ tsp turmeric powder
- salt to taste
- To roast and grind to a paste
- 1 cup grated coconut
- 5 pearl onions peeled
- 4-5 dried red chillies
- 1 tbsp. coriander seeds
- For tempering
- 1 tsp coconut oil
- ¼ tsp mustard seeds
- 7-8 curry leaves
Instructions
- Soak the tamarind in 1 cup water, squeeze out the pulp. Strain and pour into a deep pan. Repeat with ½ cup water two more times.
- Add the turmeric powder, salt and the pearl onions and bring to a boil. Cook over medium heat till the pearl onions are cooked and soft.
- Meanwhile, roast the coconut along with the red chillies, pearl onions and coriander seeds over low-medium heat till the coconut becomes light brown in color throughout. Keep stirring, as you don't want part of the coconut burnt and part of it not toasted at all.
- Let it cool and grind to a very fine paste in a food processor or an Indian style mixie, with a little water to help grind better.
- Pour this out to the pan on the stove with the tamarind and pearl onions.
- Mix well and let it come to a boil.
- Heat the coconut oil for tempering, add the mustard seeds and let it splutter. Add curry leaves and pour it over the curry.
- Serve hot with rice.
Mona Patel says
The kiddos loved this so much. Guess because it is tangy. Quickly and tasty!