Image source-Google | image by recipefy

Ulli Theeyal is a credible and conventional shallots based curry from well known Kerala food. The curry is known for its mix of flavors and tastes, as it brings to the table sweetness, sharpness and zesty in each nibble. It is presented with plain steamed white rice.



1 tbsp coconut oil 

1 tbsp coriander seeds 

5 dried red chilli

¼ tsp pepper 

¼ tsp methi/fenugreek 

1 cup coconut, ground 


1 tbsp coconut oil 

1 tsp mustard 

¼ tsp methi/fenugreek 

squeeze hing/asafoetida 

Few curry leaves 

20 (340 grams) shallot, parts 

½ tsp salt 

¼ tsp turmeric 

1 cup tamarind remove 

1 tsp jaggery/gud 

1 cup water 


At first in a tawa heat 1 tbsp coconut oil and add 1 tbsp coriander seeds, 5 dried red chillies, ¼ tsp pepper, ¼ tsp methi/fenugreek for a moment. 

Next add  1 cup coconut and keep on frying. 

Roast until the coconut turns dull brilliant darker. 

cool the flavors totally, and move to the blender. 

mix to smooth glue including water as required. 

further, in a huge kadai heat 1 tbsp coconut oil and splutter 1 tsp mustard, ¼ tsp methi, squeeze hing and not many curry leaves. 

include 20 shallots, ½ tsp salt, ¼ tsp turmeric and saute for 2 minutes. 

when the onions soften, include 1 cup tamarind separate, 1 tsp jaggery and blend well. 

bubble for 10-15 minutes on medium fire. 

further, include the readied coconut masala glue and blend well. 

saute for a moment until the flavors are simmered well. 

likewise, include 1 cup water and blend well. 

bubble for 10 minutes, or until the coconut masala is cooked well. 

cook until the oil is isolated from the sides. 

Serve ulli theeyal dish with hot steamed rice.

1 Comment

Unknown · February 24, 2020 at 8:23 pm

Thank you so much

Leave a Reply

Your email address will not be published. Required fields are marked *