Ulli Theeyal | How to make Ulli Theeyal

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ByAnupa Joseph
Created on 21st Nov 2015
  • Ulli Theeyal, How to make Ulli Theeyal
Ulli Theeyalby Anupa Joseph
  • Ulli Theeyal | How to make Ulli Theeyal (18 likes)

  • 1 review
    Rate It!
  • By Anupa Joseph
    Created on 21st Nov 2015

About Ulli Theeyal

Shallots cooked in roasted coconut gravy

Ulli Theeyal, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anupa Joseph. Ulli Theeyal is a dish which demands no explanations, it's a whole world of flavour in itself. Ulli Theeyal is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Ulli Theeyal by Anupa Joseph is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Ulli Theeyal.

  • Prep Time0mins
  • Cook Time20mins
  • Serves6People
Ulli Theeyal

Ingredients to make Ulli Theeyal

  • 1 1/4 cups of Shallots peeled and sliced into smaller piece
  • 1 inch sized ball of tamarind
  • 3/4 cup of warm water
  • 1/4 tsp of turmeric powder
  • Salt to taste
  • 1 tbsp of coconut oil
  • 1 cup of freshly grated coconut
  • 1/4 tsp of Fenugreek seeds
  • 1 1/4 tbsp of Coriander seeds
  • 2-3 Dry Red chillies
  • 1 Strand of curry leaves
  • 2-3 Shallots peeled and sliced
  • 1-2 tbsp of coconut oil
  • 1/2 tsp of mustard seeds
  • 2-3 Dry Red Chilly
  • 1 tbsp of coconut oil

How to make Ulli Theeyal

  1. Heat a pan (nonstick or thick bottom). Once hot, add the oil. Now add the grated coconut and stir it well.
  2. Turn down the heat to medium and continue stirring it to avoid burning. Once they turn light brown in colour, add the remaining ingredients.
  3. Mix it well and continue stirring, untill the coconut turns dark brown in colour.
  4. Cool the mixture. Grind it into a fine paste by adding minimal amount of water possible.
  5. Soak the tamarind in warm water. Squeeze the pulp out of it.
  6. In a pan, heat the oil. Once hot, add the shallots and salt. Stir it well. Turn down the heat to medium. Once the shallots turn tender, sprinkle the turmeric powder and add the tamarind pulp water to it. Let it come to a boil.
  7. Add the ground coconut mixture to it. Stir it well. Let it boil for another couple of minutes. Turn off the heat.
  8. In another pan, pour in the oil for tempering. Once hot, add the mustard seeds and wait for it to pop. Now add the red chillies and fry it. Pour it on top of the theeyal. Serve hot.
My Tip: A thick bottom pan or nonstick pan is recommended to roast the coconut, so as to avoid burning of coconut and sticking on the surface.

Reviews for Ulli Theeyal (1)

Sukhmani Bedi2 years ago
Wonderful recipe, Anupa!