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Ulli Theeyal & Mezhukkupuratti
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Ulli Theeyal & Mezhukkupuratti

Rakesh Raghunathan

Rakesh Raghunathan

Ulli Theeyal is an authentic Kerala main course dish. Chef Rakesh Raghunathan brings the recipe of this dish along with boiled beans and yam stir fry to your kitchen.

Preparation Time

Preparation Time

10-15 Min

Cooking Time

Cooking Time

15-17 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

MEDIUM

Difficulty

Serves

4

Ingredients For Ulli Theeyal & Mezhukkupuratti Recipe

  • For Ulli Theeyal

    • 100 gm chopped shallots

    • 2 red chillies

    • 2 green chillies

    • 1 tsp jaggery

    • 1/2 tsp turmeric powder

    • 1 tsp red chilli powder

    • 100 gms chopped coconut

    • 1 tsp black peppercorns

    • 2 tsp coriander seeds

    • 1 tsp cumin seeds

    • 1 tsp mustard seeds

    • 1 cup tamarind water

    • curry leaves

    • 1/2 tsp fenugreek seeds

    • 1 tsp coconut oil

  • For Mezhukkupuratti

    • 1 cup boiled beans and yam seasoned with salt and turmeric

    • 4 garlic cloves

    • 2 tbsp coconut oil

    • 2 red chillies

    • 1/2 cup grated coconut

    • 1 tsp red chilli powder

    • 1/2 tsp turmeric powder

    • 1 cup shallots

    • curry leaves

How to make Ulli Theeyal & Mezhukkupuratti Recipe?

  1. Heat 1 tsp coconut oil in a pan, add ½ tsp fenugreek seeds, 2 tsp coriander seeds, 1 tsp black peppercorn and 1 tsp cumin seeds, and saute.
  2. Then add 1oo gm chopped coconut, roast it again, till it turns dark brown and cool the mixture.
  3. Transfer it to the blender, blend to smooth paste.
  4. Heat 1 tsp coconut oil in a pot, add ½ mustard seeds, a few curry leaves, 2 green chillies, and 2 red chillies and roast it well.
  5. Then add 100 gm shallots, salt to taste, ½ tsp turmeric powder, and 1 tsp red chilli powder and mix it well.
  6. Now add 1 cup tamarind water, ground paste, mix it well and let it boil.
  7. Heat coconut oil in a pan and add mustard seeds, shallots, garlic, red chillies, curry leaves and saute.
  8. Add boiled bean, yam, grated coconut and saute.
  9. Mezhukkupuratti and Ulli Theeyal are ready to serve.

View Step by Step Recipe

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Heat 1 tsp coconut oil in a pan, add ½ tsp fenugreek seeds, 2 tsp coriander seeds, 1 tsp black peppercorn and 1 tsp cumin seeds, and saute.

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Then add 1oo gm chopped coconut, roast it again, till it turns dark brown and cool the mixture.

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Transfer it to the blender, blend to smooth paste.

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Heat 1 tsp coconut oil in a pot, add ½ mustard seeds, a few curry leaves, 2 green chillies, and 2 red chillies and roast it well.

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Then add 100 gm shallots, salt to taste, ½ tsp turmeric powder, and 1 tsp red chilli powder and mix it well.

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Now add 1 cup tamarind water, ground paste, mix it well and let it boil.

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Heat coconut oil in a pan and add mustard seeds, shallots, garlic, red chillies, curry leaves and saute.

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Add boiled bean, yam, grated coconut and saute.

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Mezhukkupuratti and Ulli Theeyal are ready to serve.

Ulli theeyal is a burnt shallot tamarind-based gravy that is authentic to Kerala. It is the main course dish that can be had with rice. Ulli means shallots that are the main ingredient for this dish but it can also be made with other veggies like drum stick, bitter melon, raw mango or even prawns. 

Theeyal means a dark brown colour that comes from roasting the coconut, the spices and grinding them to a paste and then boiling them with the tamarind juice.