Ulli Theeyal

Ulli Theeyal - Plattershare - Recipes, food stories and food lovers
Ulli theeyal is very easy to make has minimal spices but the flavors are just awesome. It is one of the main sides which is served in kerala onam sadya.
4.30 from 4 votes
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Served As: Lunch
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 15 Onion Shallots sambar
  • 1 cup Grated Coconut
  • 1 cup Tamarind or lemon, or water lemon sized ball soaked in water
  • 1.5 tsp Coriander Powder
  • 1 tsp Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1 pinch Fenugreek Seeds
  • 1 leaves Curry spring
  • 1 Red Chillies dry
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seed
  • 3 tbsp Coconut Oil
  • 1-2 tsp Salt or as per taste


  • In a heavy bottomed pan heat 2 tbsp coconut oil and fry coconut, 4-5 shallots and a pinch fenugreek seeds till golden brown.
  • The coconut should be dark golden brown, so we need to saute it continously so that heat the heat is distributed evenly.
  • Switch of the gas and add all powdered spices and let it cool.
  • Now grind the mixture with little water to make fine paste and keep it aside.
  • In another pan heat remaining oil and add mustard seeds, cumin seeds and curry leaves. Let it splutter.
  • Next add in remaining shallots roughly chopped and fry till they turn pink
  • Now add the grinded coconut paste and mix well.Add the soaked tamarind water and cook till it boils.
  • Adjust seasoning by adding salt.
  • This curry is little thick but if you want it like gravy add some more water and boil again.
  • Serve hot with steamed rice.
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4.30 from 4 votes

Jaya Rajesh
Jaya Rajesh

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