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Showing posts with label KERALA FOOD. Show all posts
Showing posts with label KERALA FOOD. Show all posts

September 28, 2018

Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

Kerala tomato curry recipe
When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

Check out my Potato paya recipe, Vegetable stew recipes too.

Kerala tomato curry recipe

Kerala style tomato curry recipe - Side dish for rice, appam

Kerala style tomato curry recipe - Side dish for appam

Kerala style tomato curry recipe with onion, tomato and coconut milk.

Cuisine: Kerala
Category: Side dish for appam
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


1 cup - 250ml
  • Coconut oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Big onion - 1 (Finely chopped or sliced)
  • Green chilli - 2 nos.
  • Ripe tomato - 2 nos.
  • Turmeric powder - 1/4 tsp
  • Kashmiri chilli powder - 1 tsp
  • Coriander seeds powder - 1 tsp
  • Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder)
  • Coriander leaves - to garnish


  1. Wash and chop onion, tomato into small pieces.
  2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
  3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
  4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
  5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
  6. Serve with rice, appam or dosa. Tastes yummy !


  • Wash and chop onion, tomato into small pieces. Slit green chilli and set aside

  • Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside.
  • Kerala tomato curry recipe
  • Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent.
  • Kerala tomato curry recipe
  • Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder.
  • Kerala tomato curry recipe
  • Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency.
  • Kerala tomato curry recipe
  • Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa.
    Enjoy !


  • Adjust the quantity of spice powders and green chilli as per your taste.
  • Add more coconut milk if you wish.
  • This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

Try this yummy Kerala style tomato curry and enjoy with rice or appam !
Kerala thakkali curry with coconut milk

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September 2, 2017

Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar in Pressure Cooker

Kerala sambar recipe without coconut
Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.

For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. Of course taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !

Do check out my Kerala Ulli Sambar For Idli, Dosa.

Onam sadya sambar recipe

Kerala Sambar Recipe - Onam Sadya Sambar recipe

Kerala Sambar Recipe

How to make Kerala style sambar recipe

South Indian
Kerala recipes

Ingredients (1 cup - 250ml)

To Pressure Cook

  • Toor dal - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - 1/4 tsp
  • Water - 2 cups
  • Small onions/Big onion - 12 nos/1 no
  • Green chilli - 1 no(slit)
  • **Mixed vegetables - 1 cup (Refer method)
  • Ripe tomato - 1 no (chop finely)

To Boil With Dal

  • Tamarind - Big gooseberry size
  • Sambar powder - 1 tbsp
  • Curry leaves - few

To Temper

  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chilli - 1 no(pinched into two)
  • Curry leaves - few
  • Sambar powder - 1 tbsp
  • Red chilli powder- 1 tsp(I used Kashmiri chilli pwd)
  • Dhania powder/coriander seeds powder - 1/2 tsp
  • Methi seeds powder - 1/4 tsp (optional)
  • Hing - 1/4 tsp
  • Coriander leaves - 2 tbsp (to garnish)

How to make Kerala sambar

  1. Wash and chop all the veggies into small cubes.Keep in a small box.
  2. In a cooker base, take dal,small onion and chilli. Keep the veggies box inside cooker.
  3. Pressure cook in low flame for 2 whistles. Remove the veggies bowl. Mash the dal.
  4. Add tamarind extract, cooked vegetables, sambar powder, salt.
  5. Boil for 5 minutes till nice smell arises.
  6. Temper mustard, red chilli, spice powders in low flame.
  7. Add to sambar, boil for a minute. Garnish with coriander leaves.

Kerala sambar recipe - Step by step photos

  • Soak tamarind in 1 cup water and take the extract. Take 1/2 cup of toor dal, small onion and slit green chilli in a cooker base. Add 2 cups of water, 1/4 tsp turmeric powder and 1/4 tsp cooking oil in water.
    Kerala Moru curry recipe
  • Wash and chop the vegetables( I used yam, raw banana, carrot, ash gourd, broad beans, cluster beans, beans, lady's finger, drumstick - 5 pieces each). Chop tomato finely. Transfer the vegetables and tomato to a small bowl that fit inside the cooker. Add 1/4 cup water to it.
    Kerala Sambar Recipe
  • Place the bowl with vegetables inside the pressure cooker. Close and cook for 2 whistles in low flame.
    Kerala Sambar Recipe
  • Open the lid after the steam is released. Dal and vegetables would be cooked soft. Remove the veggies bowl and mash the dal nicely.
  • Add the cooked vegetables, tamarind extract, sambar powder, salt. Check for thickness and add 1/2 to 1 cup water if needed. Boil well for 5 minutes till nice aroma arises.
    Kerala Sambar Recipe
  • Heat 2 tbsp coconut oil in a kadai. Temper mustard seeds, red chilli, curry leaves. When the mustard seeds start to crackle, lower the flame completely. Add sambar powder, red chilli powder, dhania powder, methi powder and hing. Mix quickly without burning. Add to the boiling sambar. Boil for a minute and switch off the flame. Garnish with coriander leaves. Serve with plain rice adding ghee. You can also have with idli,dosa if you like.
    Kerala Sambar Recipe


  • Adjust the quantity of chillies as per your taste.
  • For variations, you can saute finely chopped onion, tomato and add to vegetables inside the cooker.
  • Sambar powder gives nice aroma to this sambar. To replace it, you should use 1 tbsp dhania powder, 1/4 tsp methi powder and 1.5 tbsp red chilli powder.
  • You can use any number of vegetables or you can make this sambar only with onions.
Easy Onam Sadya Sambar is ready ! I had with nendran chips !
Kerala onam sadya sambar

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August 31, 2017

Kerala Moru Curry Recipe With Kumbalanga, Coconut

Kerala style Kumbalanga moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables and ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion and without vegetables too.

Moru curry recipe with kumbalanga
Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe.  It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.
You can also check my other Onam recipes like Sadya sambar, Tomato rasam
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April 24, 2017

Instant Mango Pickle Recipe – Andhra, Kerala, Tamil nadu Style Raw Mango Pickle With Video

Instant raw mango pickle - Andhra, Kerala, Tamilnadu
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 different states. Yes, Its Andhra style mamidikaya menthi pachadi, Kerala style Nadan mango achar and Tamil nadu style mangai oorugai. Instant raw Mango pickle is a must to do recipe during mango season.It is our family favorite. I have already posted 2 recipes for instant mango pickle which is my mom’s version. This time just for a change, I wanted to try 3 different styles of making South Indian mango pickle from various cuisines. I followed my mil’s method for Tamil nadu style, referred Sailu’s food for Andhra style & Mia kitchen for Kerala style recipe. All the 3 came out very well & finger licking good. Yesterday I relished a plateful of curd rice with these 3 pickles. Preparation time, cooking time & Ingredients of this pickle are almost the same. But the method of making has slight variations.Each recipe has its own touch and style. Tamil nadu style raw mango pickle needs less ingredients when compared with Andhra & Kerala. It can be consumed immediately too. Of course I tasted Andhra & Kerala mango pickles immediately after making. Even though they tasted good, I felt they need a setting time of at least one day to know its best taste & flavor. If you have one big raw mango in hand, you can prepare all these 3 pickle varieties in the next 10 minutes.Its that easy ! Soon I must try Karnataka & North Indian( Punjabi) style pickles too.Ok, lets see how to make Andhra, Kerala & Tamilnadu style Instant mango pickle/ raw mango pickle with step by step photos and a video !
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April 4, 2017

Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

Pazham Pori recipe
Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones. Finally I got this recipe from my neighbor and tried it for our evening snacks.This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil Love Struck. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop Cool. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !

Kerala Pazham pori

Pazham Pori Recipe - Kerala Ethakka Appam

Pazham Pori Recipe - Kerala Ethakka Appam Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe
Cuisine: Kerala
Category: Snacks
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes

1 cup - 250ml
  • Nendram banana / Kerala ripen banana - 3 to 4 nos
  • Maida / All purpose flour – 1 cup
  • Rice flour – 3 tbsp
  • Sugar – 1 to 2 tbsp ( based on the sweetness of banana)
  • Turmeric powder – 1/8 tsp
  • Cooking Soda – a pinch (optional)
  • Jeera / Cumin seeds – 1/4 tsp
  • Crushed Cardamom seeds – 1 no ( optional)
  • Water – 1 cup ( approx)
  • Cooking oil or coconut oil - to deep fry

  • Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana.
    Pazham pori recipe
  • In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well.
    Pazham pori recipe
  • Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water.
    Pazham pori recipe
  • Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right.
  • Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !
    Pazham pori recipe
    Pazham pori recipe

  • Rice flour is not used in many recipes. But I added it to make crispy pazham pori.
  • Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it.
  • Adjust the quantity of sugar based on the sweetness of banana.
  • Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!
Kerala Nendram pazham bajji - ethakka appam
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February 6, 2017

Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

 Kerala Vegetable stew recipe
Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ paya or onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appam.This veg stew post was lying in my drafts for long time.So I thought of bringing out today. Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!
Vegetable stew recipe

Kerala Vegetable Stew Recipe

Kerala Vegetable Stew Recipe How to make Kerala style vegetable stew recipe
Cuisine: Indian
Category: Side dish For Appam
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 240ml
  • *Mixed vegetables ( Carrot, Beans, Potato) - 3/4 cup
  • Big onion - 1 no ( Slice thinly)
  • Ginger - 2 inch piece ( Slice it thinly or finely chopped)
  • Green chilli – 2-3 nos ( slit)
  • Thin coconut milk – 1 cup
  • Thick coconut milk – 1 cup
  • Salt – As needed
  • Sugar – A big pinch
To temper
  • Coconut oil – 1 tbsp
  • Bay leaf - 1 no
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Curry leaves – Few
** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos

  • Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl.
  • Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly.
    Vegetable stew recipe
    Vegetable stew recipe
  • Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown.
    Vegetable stew recipe
    Vegetable stew recipe

  • Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft.
  • Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam.
    Vegetable stew recipe
  • Enjoy !

  • Add more green chilli for spicy taste.
  • Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste.
  • This stew has a mild masala flavor.
  • Coconut oil is very important for tempering. Do not skip it.
Try this Kerala style vegetable stew with appam and enjoy !!
How to make vegetable stew
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November 15, 2016

Kerala Appam Recipe | Traditional Palappam Recipe With Yeast

Kerala appam recipe
Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam.

Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested :)

Kerala appam recipe

Kerala Appam Recipe with Yeast - Palappam Recipe

Kerala Appam Recipe with Yeast - Palappam Recipe How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe
Cuisine: Kerala
Category: Breakfast
Serves: 15nos
Prep time: 12 Hours
Cook time: 3 Minutes
Total time: 12H 3Minutes

1 cup - 250ml
  • Raw rice / pachari - 2 cups ( I used Dosa rice)
  • Grated coconut - 3/4 cup
  • Cooked rice - 3/4 cup ( loosely packed)
  • Active, instant dry yeast - 1/2 tsp 
  • Sugar - 1 tbsp
  • Salt & water - as needed (You can use coconut water for grinding the batter)
  • Cooking oil - to drizzle appam

  • Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery.
    Kerala appam recipe
    Kerala appam recipe
  • Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place.
  • After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter.
    Kerala appam recipe
  • Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium. I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew.
    Kerala appam recipe
    Kerala appam recipe
Enjoy !

  • Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it.
  • If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water, 1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast.
  • Cooking appam is medium flame patiently is more important else appam will burn in the bottom.
  • To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam. 

Enjoy this traditional Kerala Appam with sweetened coconut milk and Vegetable stew for a delicious breakfast !
Palappam recipe
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September 15, 2016

Ulli Theeyal Recipe Kerala Style - Small Onion Theeyal /Shallot Curry

Ulli theeyal recipe Kerala
Ulli Theeyal is a Kerala special, gravy kind of side dish served for rice. Ulli means onion in Malayalam. Theeyal curry preparation is usually made with pearl onions (Shallot/Small onions) as the main ingredient. For variations, drumstick(Muringakka), Bittergourd(Pavakka) or ladies finger(Vendakka) can also be added along with onion. It is also served in Onam sadya. This gravy tastes similar to Tamilnadu Arachuvitta Puli kuzhambu.

 Traditional, authentic theeyal recipe calls for roasting coconut along with whole spices like coriander seeds, red chilli whereas I followed an easy and quick version from Marias menu. I have used Dhania powder and red chilli powder along with coconut.It came out really well and finger licking delicious.I am sure I will make this kuzhambu very often in my kitchen.Lets see how to make Kerala style Ulli theeyal recipe with step by step photos !

Check out other Kerala recipes too.

Ulli theeyal recipe Kerala

Ulli theeyal recipe - Kerala style Shallot curry for rice

Ulli theeyal recipe - Kerala style Shallot curry for rice Ulli theeyal recipe - Kerala special spicy, tangy gravy made with small onion/Shallots
Cuisine: Indian
Category: Side dish for rice
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 240 ml
  • Small onions/ Shallots - 15 nos
  • Tamarind - Big gooseberry size
  • Salt & water - as needed
To saute in oil
  • Coconut oil - 2 tbsp
  • Grated coconut - 1/2 cup
  • Red chilli powder – 1.5 - 2 tsp
  • Dhania powder - 2 tsp
  • Turmeric powder - 1/4 tsp
To temper
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/8 tsp
  • Curry leaves - few
  • Red chilli - 1 no ( pinched)

  • Soak tamarind in 1 cup of water for 15 minutes and take the extract.Wash and peel the small onions. Slice it into two if its very big. Set aside.
  • In a big kadai, heat oil and roast the grated coconut along with 5 small onions.Roast till coconut starts to turn golden brown with a nice roasted smell. It takes nearly 10 minutes to do this. So stay nearby and roast it patiently with continuous stirring. Keep the flame medium. Finally add the turmeric powder, red chilli powder and dhania powder. Mix well for a minute till raw smell leaves and switch off the flame. Let it cool down completely. Then grind them to a paste.
    Ulli theeyal - Kerala style
    Ulli theeyal - Kerala style
  • Heat 1 tbsp of oil in a kadai. Splutter mustard seeds, fenugreek seeds, curry leaves. Saute the  small onions till transparent. To this, add tamarind extract and required salt. Boil the gravy till onions cook well. After the onion is cooked, add the ground coconut paste. Check for taste, add more red chilli powder & dhania powder if it tastes tangy. Boil well till the gravy thickens and leave oil.
    Ulli theeyal - Kerala style
    Ulli theeyal - Kerala style
  • Enjoy ! This gravy thickens  more in time. So adjust the consistency by adding some water and give a boil before serving. check for taste and add more salt or red chilli powder, dhania powder if needed. Boil and serve !
  • This gravy stays good for weeks stored in refrigerator ! Use clean spoon for every use.

  • Add more chilli powder if you like spicy gravy.
  • This gravy tastes the best with small onions. so its better to use it. If you don’t have them in hand, you can use big onion but flavors may differ.
  • Add less tamarind if its more tangy.

Yummy, finger licking Kerala ulli theeyal is ready to serve ! I served with Chena Erissery, Nendran chips and rice !!
Ulli theeyal recipe
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