Ulli Theeyal | How to make Ulli Theeyal

By Anupa Joseph  |  21st Nov 2015  |  
4 from 1 review Rate It!
  • Ulli Theeyal, How to make Ulli Theeyal
Ulli Theeyalby Anupa Joseph
  • Prep Time


  • Cook Time


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About Ulli Theeyal Recipe

Shallots cooked in roasted coconut gravy

Ulli Theeyal, a deliciously finger licking recipe to treat your family and friends. This recipe of Ulli Theeyal by Anupa Joseph will definitely help you in its preparation. The Ulli Theeyal can be prepared within few minutes. The time taken for cooking Ulli Theeyal is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Ulli Theeyal step by step. The detailed explanation makes Ulli Theeyal so simple and easy that even beginners can try it out. The recipe for Ulli Theeyal can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ulli Theeyal from BetterButter.

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 Bedi3 years ago

Wonderful recipe, Anupa!