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Photo of Ulli Theeyal by Anupa Joseph at BetterButter

Ulli Theeyal

Anupa Joseph
0 minutes
Prep Time
20 minutes
Cook Time
6 People
Read Instructions Save For Later


Shallots cooked in roasted coconut gravy

Recipe Tags

  • Veg
  • Medium
  • Others
  • Kerala
  • Side Dishes

Ingredients Serving: 6

  1. 1 1/4 cups of shallots peeled and sliced into smaller piece
  2. 1 inch sized ball of tamarind
  3. 3/4 cup of warm water
  4. 1/4 tsp of turmeric powder
  5. salt to taste
  6. 1 tbsp of coconut oil
  7. 1 cup of freshly grated coconut
  8. 1/4 tsp of Fenugreek seeds
  9. 1 1/4 tbsp of coriander seeds
  10. 2-3 Dry Red chillies
  11. 1 Strand of curry leaves
  12. 2-3 shallots peeled and sliced
  13. 1-2 tbsp of coconut oil
  14. 1/2 tsp of mustard seeds
  15. 2-3 Dry Red Chilly
  16. 1 tbsp of coconut oil


  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.

Reviews (1)  

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Sukhmani Bedi
Sukhmani Bedi   Nov-21-2015

Wonderful recipe, Anupa!

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