Ulli Theeyal (Kerala style Tomato Curry)

Ulli theeya, Vengaya Theeyal, Kerala style tomato gravy


  • Small Onion – 15
  • Tomato – 2
  • Drumstick – 5 to 6 pieces (optional)
  • Tamarind – small gooseberry size
  • Salt – to taste
  • Oil

Roast and make a fine paste of:

  • Small Onion – 2
  • Fenugreek seeds – 1/4 tspn
  • Coconut (grated) – 3 tbspn
  • Curry leaves – a sprig
  • Chilli powder – 1/2 to 1 tspn
  • Coriander powder – 1 tspn
  • Masala powder – 1 tspn
  • Turmeric powder – 1/4 tspn

For tampering:

  • Mustard seeds and Urad dal – 1/2 tspn
  • Curry leaves – a sprig


  1. Heat a tspn of Oil in a pan. Add 2 small Onion, Fenugreek seeds, Coconut and Curry leaves. Fry till the Coconut turns into nice brown color.
  2. After that, grind the roasted items with Chilli powder, Coriander powder, Masala powder and Turmeric powder.
  3. Soak Tamarind in water for 20 minutes. Then extract tamarind juice from it.
  4. Heat Oil in a pan. Add Onion and fry till they are light brown.
  5. Add Drumstick and Tomato, fry for 2 to 3 minutes. Then add the ground paste and fry till the smell of masala goes.
  6. Add Tamarind juice and a cup of water. Bring this to boil once, then reduce the heat, cover and cook for 5 to 10 minutes. Remove from fire.
  7. For tampering: Heat 1 or 2 tspns of Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and pour this mix to the curry.

Goes well with: White rice, Idly, Dosa

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