Thursday, 1 November 2012

Ulli Theeyal /Shallots curry in coconut gravy

Ulli theeyal

There are many types of Kerala theeyal and Ulli theeyal/shallots in roasted cocunut gravy is of the my favourite amongst all types of theeyals. And I think my mom prepares the best Ulli theeyal. This is a must for lunch whenever I visit her or she visits us.

I love the onions soaked in the roasted coconut gravy.I think nothing can substitute Ulli theeyal. U can have this along with chappati/roti or rice.

Ingredients:                                               Quantity                                                                                                                      
Shallots(Cheeriya ulli) chopped                 :1 bowl
Jaggery                                                            : a small pinch

For Gravy:
Fresh grated Coconut                                 : 1/2 Cup
Cumin Powder                                             : 1/2 tsp
Chilly powder -                                            : 2 to 3 tbsp
Turmeric powder                                         : 1 tsp
Corriander powder                                      : 3 tsp
Asafoetida(Kaayam)                                   :  a pinch
Fenugreek Powder(Uluvappodi)             :  a pinch
Water                                                              : As required
Small sized ball of Tamarind
For seasoning:  
Curry leaves                                               :  a Few  
Whole red chill                                          :  2
Mustard                                                     : 1 tsp
Oil                                                               :  As required

Preparation  Method:                                                                                                      
  • Take a pan, heat 1 tstp of oil, add the chopped shallots and saute it till it turns light brown , no need to fry it till it turns dark brown,add curry leaves into the pan, keep stiring and cook it for 1-2 mins and keep it aside.Soak tamarind in 1/2 cup of lukewarm water for 15-20 mins.Squeeze it well .Keep the extract aside.
   Preparing the coconut gravy:
  • In a frying pan, roast the grated coconut till it turns light brown, then add the coriander powder and again roast it for another 2 mins on medium flame. Turn off the stove and add turmeric and chill powder and roast the entire mixture again for 2-3 mins. Note: Turning off the stove before adding turmeric and chill powder will avoid them from burning.
  • Grind the above mixture into fine paste by adding little water.
  • Add this paste into the slightly fried Shallots, add Jaggery, salt, tamarind paste(Add tamarind paste as per taste lest it turns out to be too sour).
  • Cook the shallots in the above gravy for 10 mins on low flame, so that the shallots abosorb the gravy very well and remove it from the flame .

For seasoning:
  •  Heat 1-2 tbsp of oil and add mustard seeds,whole red chillies, curry leaves and allow it to splutter.Add a pinch of Asafoetida,and Fenugreek powder into it and stir well.
  • Pour this into the cooked shallots curry and cover it with the lid, keep it covered for 2-3 mins.
  • Serve hot with rice or chapati.
  • Once the seasoning is added into the curry cover the dish immediately with a lid so that the dish can absorb the aroma and flavour of the seasoning.


  1. Hi Preeti,

    Mouth watering Ulli theeyal.I look forward to your recipes...

  2. Thanks Ritika, Will post more recipes..


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