Ulli Theeyal

Ulli Theeyal | How to Make Ulli Theeyal Kerala Recipe - Civiya's Recipes

  • Prep:10 minsCook:10 mins
  • 4 Serves
  • Easy

Ulli Theeyal is a very delicious Kerala style recipe which is served at Onam/Vishu Sadya. A mouth-watering Kerala dish, with shallots (small onion).

Read more about ULLI THEEYAL

The recipe that I have preferred to prepare is the Ulli Theeyal, a Kerala style onion curry.  This dish is very unique as it is made with shallots as the main ingredient as generally, we use onions or shallots as a flavoring ingredient only! This dish is packed of flavors and is prepared with shallots, coconut oil, mustard seeds, coconut, red chilies, curry leaves, and Kerala spices.

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Today we will learn how to make Ulli Theeyal following this easy recipe with step by step instructions.


  • Small Onion Sliced - 1 Kg 
  • Tamarind - 2 Tablespoon
  • Turmeric Powder - 1/2 Tablespoon
  • Chilly Powder - 1 Tablespoon
  • Coriander Powder - 2 Tablespoon
  • Garlic - 5 Cloves
  • Ginger - 1 Medium
  • Grated Coconut - 1 Cup
  • Cooking Oil - 2 Tablespoon
  • Mustard Seeds - 1 Tablespoon
  • Cumin Seeds - 1/2 Tablespoon
  • Curry Leaves - 1 Spring
  • Green Chillies - 3
  • Salt To Taste
  • Roast And Grind To A Paste
  • Grated Coconut - 1 Cup
  • Dried Red Chilies - 4
  • Chilly Powder - 1 Tablespoon
  • Coriander  Powder - 2 Tablespoon
  • Turmeric Powder - 1/2 Tablespoon
  • Cumin Seeds - 1/2  Tablespoon
  • Garlic - 5 Cloves


  • 1Soak the tamarind in one cup water, squeeze out the pulp. Strain and pour into a deep pan. Repeat the step with 1/2 cup water two more times.
  • 2Heat one tablespoon coconut oil and add mustard seeds and allow it to crackle. Add onions, ginger, green chilies, curry leaves, and salt  them to cook in a medium flame, saute it well till it becomes soft and brown in color.
  • 3Meanwhile, roast the coconut along with the red chilies, garlic, cumin seeds over low-medium heat till the coconut converts light brown in color completely. After that add chilly powder, coriander powder, turmeric powder then saute it for 1 minute.
  • 4Let it cool and grind to a real fine paste in a food processor/blender or an Indian style mixie, with a little oil to improve grind better.
  • 5Pour this coconut mixture into the non-stick pan on the stove with the onion and add tamarind water along with little water.
  • 6Mix well and let it become to a boil. Put the flame in Simmer, after two minutes the coconut oil will come to the upper portion of the curry then switch off the flame. So our Ulli Theeyal is ready.