Ulli Theeyal / Shallots in Roasted Gravy  ratingratingratingratingrating

  The word 'Ulli' in Malayalam means small onion, Theeyal means fried curry. This is the first dish I learnt to make after my wedding, as my hubby likes it so much. Traditionally its made by initially grinding the roasted coconut in ' arakallu' [ stone made manual grinder]. Electric grinders have made our job much easier :).

  A simple curry full of flavours, this Ulli Theeyal can make your meal a special one..

  You can prepare theeyal with bitter gourd, okra, sometimes with mixed vegetables. Hope u guys like this version…

Preperation Time: 20 min.

Cooking Time: 35 min.

Serves: 4 - 5


Shallots (kunjulli) - 300gms (peeled & sliced)

Tamarind - a small lemon sized ball soaked in 1/4 cup warm water

Salt - to taste

For grinding

Grated coconut - 2 cups (see the measurements here)

Turmeric powder - 1/4 tsp

Chilli powder - 1 1/2 tsp

Coriander powder - 2 tsp

For seasoning

Oil - 2 tsp

Mustard seeds - 1 1/2 tsp

Dry whole red chilli - 2 (cut into half)

Curry leaves - 1 sprig

Preparation Method

Soak tamarind in warm water and extract the juice and keep aside.

Heat 1 tsp of oil in frying pan on a medium flame and add grated coconut and fry till it turns golden brown in colour.(Make sure that it doesn’t get burnt)

Turn the flame to very low and add turmeric powder, chilli powder, coriander powder and fry for a while.

Now, turn the flame off and let it cool and grind into a smooth thick paste, adding enough water. Keep aside.

Heat 1 tsp of oil into the same pan and sauté shallots till it turns light golden in colour.

Add ground coconut paste, tamarind extract , salt and 1 cup of water into it and let it cook for about 7 - 8 minutes on a low - medium flame. (Add more or less water according to the desired consistency of the gravy).

Check salt and then turn the flame off.

Heat oil in another small pan and splutter mustard seeds.

Then add curry leaves and dry red chillies.

Pour the seasonings into the curry.

Cover the pan with a lid for about 5 minutes to impart a good  flavour to the curry.

Serve hot with rice.

Add Ratings and Comments        Print

Name: Madhurima
Rating: Excellent
Comment: Very tasty dear. I just loved it. I had it with rice and curd. Yummy!!

Name: Sajith
Rating: Excellent
Comment: Excellent receipe

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