Ulli Theeyal | How to make Ulli Theeyal

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Bysweta biswal
Created on 27th Aug 2015
  • Ulli Theeyal, How to make Ulli Theeyal
Ulli Theeyalby sweta biswal
  • Ulli Theeyal | How to make Ulli Theeyal (14 likes)

  • 1 review
    Rate It!
  • By sweta biswal
    Created on 27th Aug 2015

About Ulli Theeyal

Shallots in a sweet tangy and spicy gravy...a must for the Onam Sadya !!

The delicious and mouthwatering Ulli Theeyal is a famous dish of Kerala and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Ulli Theeyal is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Ulli Theeyal. sweta biswal shared this Ulli Theeyal recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Ulli Theeyal. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Ulli Theeyal recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Ulli Theeyal

Ingredients to make Ulli Theeyal

  • 2 pinch Fenugreek seeds
  • 2 pinch Cumin seeds
  • 2 pinch black Pepper seeds
  • 2 pinch Coriander seeds
  • 3-4 tsp grated Coconut
  • 2 dry red Chili
  • pinch of Turmeric
  • 3 tsp Oil
  • 14-15 Shallots (peeled)
  • 1 dry red Chili
  • 2 pinch Fenugreek seed
  • a sprig of Curry leaves
  • 2 tsp Tamarind paste
  • 1 tsp Jaggery
  • pinch of Asafoetida
  • 2 Garlic flakes (crushed)(I omit it)
  • Salt to taste
  • 2 tsp Oil

How to make Ulli Theeyal

  1. In a pan, heat 3 tbsp. of oil and pop in fenugreek, cumin, pepper, mace, clove, cinnamon and coriander. Roast till fragrant.
  2. To this add coconut and fry till brown, followed by red chili and turmeric. After few seconds remove from heat and set aside.
  3. Once the spices have cooled down, grind to smooth. Add remaining oil to wok and toss in red chilies and mustard seeds. When mustard seeds start to crackle add curry leaves and shallots.
  4. Saute and add above ground mixture along with tamarind paste. Add 3-4 tbsp. of water and stir.
  5. Add jaggery, garlic, salt and asafoetida after 2 minutes. Cook for few minutes. Turn off flame and serve warm.

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Sapna Bhandari5 days ago
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