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Ulli Theeyal is a Kerala delicacy made with shallots (or tiny onions) cooked in a roasted coconut gravy.


For Masala-

  • 5-6 Tsp sesame oil

  • 1/2 tsp fenugreek seeds (methi)

  • 1/2 tsp cumin seeds

  • 1/2 tsp whole black pepper

  • 1 tsp coriander seeds

  • 1 bowl of fresh ground coconut

  • 5-6 whole red chillies

  • 1/2 tsp turmeric powder

For the Ulli Theeyal-

  • 1/4 bowl of sesame oil

  • 1 whole red chilli

  • 1/4 tsp mustard seeds

  • 1/4 tsp fenugreek seeds (methi)

  • 5-6 curry leaves

  • 1 bowl of whole shallots (small onions)

  • 3 Tsp of the garam masala

  • 4-6 Tbsp tamarind extract

  • Pinch of asafoetida (heeng)

  • 1 Tsp jaggery

  • 1 tsp garlic paste

  • Salt – to taste

Method for the mouthwatering Ulli Theeyal

For the Masala-

  • Heat oil in a pan.

  • Add the fenugreek, cumin seeds, whole black pepper and coriander seeds and roast them till brown.

  • Add coconut and roast again till it turns dark brown.

  • While it is roasting add red chillies, stir and add the turmeric powder.

  • Mix it well before grinding it to a paste.

For the Ulli Theeyal-

  • Heat oil in a pan. Cut the red chilli in half and add it followed by mustard. Wait till they splutter.

  • Add fenugreek seeds, curry leaves, shallots and stir.

  • Now mix in the garam masala, add the tamarind extract and mix well again.

  • Put in asafoetida, jaggery, garlic and salt.

  • Stir it all together for a couple of minutes and serve.

Cherish Onam with an enhanced dining experience by serving the yummy Ulli Theeyal here in the stylish Urbandazzle dinnerware.

Ulli Theeyal