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Ulli Theeyal | Kerala Style Ulli Theeyal Recipe

Ulli theeyal is a spicy Kerala style shallot curry made with roasted coconut and spices. This curry is also known as onion theeyal, roasted coconut curry which is very popular in Kerala and many parts of South India. You can enjoy theeyal with hot rice, thoran and Avial. It can be enjoyed with idli or dosa. In this blog post learn how to make authentic ulli theeyal with step by step pictures and video. 
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 150kcal

Ingredients

For Roasting & Grinding

  • 5 no Shallots | Sambar Onion peeled
  • 1 cup Fresh Coconut grated
  • 2 sprig Curry leaves
  • 3 tbsp Coriander seeds
  • 5 no Dry Red Chillies
  • 1 tsp Coconut Oil

For Making Curry

  • 20 no Shallots peeled and halved
  • 1 lemon size Tamarind
  • 10 cloves Garlic peeled
  • 3 tbsp Coconut Oil
  • Salt to taste

For Tempering

  • 1 tbsp Coconut Oil
  • 2 sprig Curry leaves

Instructions

  • Add 1 tsp of oil in a kadai and add in coconut and start roasting it till it gets light golden. Now add in red chilli, coriander seeds, curry leaves, shallots and roast till everything turns into dark brown in colour. Allow this to cool. Now take this in a blender and add in tamarind and blend it to a fine paste by adding some water.
  • Heat oil in a kadai and add in shallots and garlic. Saute this for 2 minutes. Now add in the ground masala and mix well. Pour in some water and season with salt. Bring this to boil and simmer for 15-20 mins until oil floats on top.
  • Heat coconut oil in a small pan. Add in curry leaves and fry for few seconds. Pour this over the curry and mix well. Serve this over a bed of hot rice and any side dish.

Notes

  • Grated coconut tends to be uneven in texture which may result in uneven roasting. So I take the grated coconut in a blender and coarsely grind them. This makes them even and when roasting, it gives even colour.
  • Take care when roasting coconut. Make sure to roast them on low to medium heat till golden. 
  • Use small onions or shallots and leave them whole which adds sweetness and look. 
  • Make sure to use coconut oil which adds taste to the curry. 
  • You can use any vegetables like drumstick, pumpkin, yam when making theeyal. 
  • Cook theeyal on low heat till oil floats on top. 

Serving and storage

Cooked theeyal can be stored in fridge For upto a week. Reheat before serving. 
You can enjoy theeyal with hot rice, thoran and Avial. It can be enjoyed with idli or dosa too. 

Nutrition

Serving: 1servings | Calories: 150kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 117mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 1mg
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