Ulli Thoran may sound like just another side dish, but when made right, it can lift the whole plate. In this version, I use chopped big onions, not shallots – and it makes all the difference. The flavour is gentler, slightly sweeter, and the texture softer.
I start by heating coconut oil in a pan and tempering mustard seeds. Once they start to splutter, I add urad dal and dry red chillies. Into that goes the grated coconut along with chilli powder, turmeric powder, and salt. The coconut gets a chance to toast and absorb all that tempered flavour before the onions even go in.
Only after that do I add the chopped onions, mix everything well, and cover the pan. It cooks slowly, without water, until the onions turn soft and all the flavours come together.
This is not a flashy dish – but it’s the kind of stir-fry that sits quietly beside rice and moru curry, and makes the whole meal feel complete. The sweetness of the onion, the mild heat from the chilli, and the richness of coconut come through in every bite.
Ulli Thoran is proof that even everyday ingredients, when treated with care, can become something special.
Ulli Thoran
Ingredients
Instructions
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Heat a teaspoon of oil in a pan and add mustard seeds.
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When the mustard seeds start to crackle, add urad dal and dry red chillies.
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Add grated coconut, turmeric powder, chilly powder, and salt. Mix well.
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Finally, add sliced onion and cook for a few minutes until the onion is soft.
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Ulli Thoran is ready to serve.