Ulli Theeyal – Shallots Curry – ഉള്ളി തീയല്‍ recipe

Ulli TheeyalUlli Theeyal Ulli Theeyal Ulli Theeyal Ulli Theeyal Shallots Curry Shallots Curry
  • Yield : 1 bowl
  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ulli Theeyal – Shallots Curry

Theeyal, which means “burnt dish”, is a typical Kerala dish featuring burnt coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from tamarind.

Ulli Theeyal is a Kerala delicacy made with shallots or small onions cooked in a roasted coconut gravy. This dish is one of the special dish prepare during festivals like Onam. Ulli Theeyal is a simple curry full of flavors, this Ulli Theeyal makes your meal a special one. This is a tasty Kerala dish.


  • Shallots / small onion - 1 cup
  • Tamarind - 1 lemon size
  • Turmeric powder - 1/4 tsp
  • Red chilly powder - 1/2 tsp
  • Coriander powder - 1/4 tsp
  • Grated coconut - 1/2 cup
  • Dry red chillies - 2 nos
  • Mustard seeds - 1 tsp
  • Curry leaves - 2 sting
  • Warm water - 1/4 cup
  • Coconut oil - 4 tsp
  • Salt to taste


Step 1

Peel the shallots or small onions skin, wash and keep aside. Slice the small onion lengthwise into small thin pieces.

Step 2

Soak the tamarind in 1/4 cup of warm water. Squeeze the pulp and strain the pulp. Keep aside.

Step 3

Heat a pan and roast the grated coconut until golden brown.

Step 4

Add red chilly powder, turmeric powder, coriander powder, on low flame for 2 minutes. Keep it aside and let it cool for 2 minutes.

Step 5

Grind this with little water to a smooth paste.

Step 6

Heat a pan with 2 tsp of coconut oil add sliced shallots and saute until slightly browned. Add the ground mix and tamarind pulp salt. Reduce flame to low-medium and cook for another 3 minutes. Put off flame.

Step 7

Heat 2 tsp coconut oil in a pan and splutter mustard seeds curry leaves,red dry chillies and saute for 2 minutes.

Step 8

Pour this over the theeyal.

Step 9

Tasty ulli or small onion theeyal is ready.

Step 10

Serve hot with rice.

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