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Vishu special ulli theeyal

How to make ulli theeyal

Ulli Theeyal is one of the main dish that is served in a Kerala Sadya. It has a sour and spiced taste with distinct flavors. Ulli or shallots also add a lot of flavor in the dish with sour flavour coming from the tamarind.
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Course: Main Course, Side Dish
Cuisine: kerala cuisine
Keyword: best ulli theeyal recipe, easy ulli theeyal, nadan ulli theeyal recipe, recipe for kerala ullitheeyal, Ulli theeyal
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 178kcal
Author: Sumith Babu
Cost: £ 3


For dry roasting

  • 6 tbsp Grated coconut fresh or dry
  • 5 numbers Small red onions sliced
  • 1 sprig Curry leaves
  • 4 numbers Dry red chillies
  • 1 tbsp Coriander seeds

For cooking

  • 300 grams Small red onions Indian small onions or shallots
  • 1/2 glass Water to soak tamarind
  • 10 grams Tamararind lemon sized ball
  • 2 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 2 pinch Asafoetida
  • 1 sprig Curry leaves
  • 2 numbers Green chillies split into half
  • 1 cup Hot water
  • 20 grams Jaggery


  • Cut onions into halves and keep aside
  • In half a glass of water, soak a lemon sized ball of tamarind and keep aside
  • In a pan add the grated coconut, 5 sliced small onions and one sprig of curry leaves
  • Dry roast the coconut mixture
  • When the coconut is half done add 4 dry chillies and 1 tbsp od coriander seeds
  • Dry roast till golden brown
  • Blend the roasted mixture in a mixer
  • The coconut will leave oil and you will get a thick paste. Keep the mixture aside
  • In a pan heat 2 tbsp of oil
  • When the oil is medium to high heat, add mustard seeds and splutter
  • Add fenugreek seeds, asafoetida, curry leaves, green chillies and shallots
  • Add salt to taste
  • Mix in turmeric powder and cook till onions are translucent
  • Add the blended coconut mixture
  • Cook for another five minutes add 1 cup of hot water
  • Add jaggery and the tamarind pulp (to your taste)
  • Add salt to taste
  • Cook till the gravy thickens
  • Your ulli theeyal is ready to serve



  1. Make sure you don't burn the grated coconut while dry roasting
  2. Add tamarind and jaggery to your taste
  3. Adding salt will helps onions to cook fast


Serving: 1g | Calories: 178kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 14mg | Potassium: 210mg | Fiber: 4g | Sugar: 10g | Vitamin A: 307IU | Vitamin C: 27mg | Vitamin E: 1mg | Calcium: 44mg | Iron: 1mg