Ulli Theeyal

A mouth watering Kerala dish, with shallots (small onion). It can stay for a minimum of 3 days without refrigeration and therefore a curry that you can pack and takeaway. It is best to consume with steaming-hot rice.

2 reviews, 4.42/5

Ulli Theeyal


4 persons

40 minutes

Items List

Name Quantity Image
Shallots 2 cups
Tamarind paste 1 tb sp
Water 2 cups
Scraped coconut 1 cup
Dried red chillies 3 nos
Coriander powder 1 tea sp
Fenugreek seeds 1 tea sp
Salt enough to taste
Turmeric ½ tea sp
Coconut oil 1 ½ tb sp
Mustard seeds 1 tea sp
Curry leaves 7 nos


Heat a kadai, add scraped coconut and roast it until it turns light brown, stirring continuously. To it add 2 dried red chillies (cut n half) and stir until it turns golden brown. To this add coriander powder and stir until raw smell goes. Transfer the contents immediately to a mixer jar and keep it aside to cool down. To the kadai, add fenugreek seeds and dry roast until it pops and add this to the jar.

To the Kadai add 1tb sp coconut oil, sauté the sliced shallots with salt and turmeric. Let it turn a golden brown color. To this add tamarind paste and 1 cup of water (or squeeze out the juice of 4 three-seeded tamarind using 1 cup of water and add this). Close the kadai with a lid and let it boil for five minutes.

Blend the contents in the mixer jar with ½ cup of water and add the mixture to the cooked shallots. Let the curry boil until it appears deep brown and glossy with the aroma of fried coconut. Turn off the stove and keep the curry aside.

Heat a tadka pan, add 1/2tb sp coconut oil, pop mustards and fry dried red chilli(cut in small pieces) and curry leaves and pour the mixture into the curry.

Serve it hot with steaming rice and cool curd.


  • Preparing the curry in old stone vessel makes it taste awesome.
  • You can use coriander seeds instead of coriander powder.
  • If you pack wish to pack the curry for a long journey, maintain a thick consistency for convenience.
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