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Ulli Theeyal Recipe

Updated on June 4, 2013
4 stars from 1 rating of Ulli Theeyal

Shallot theeyal (ulli in malayalam) is among one of the many dishes served during onam season. Although shallots are not eaten by most Brahmins in south India, it is among one of the favourite dishes of malayalees. This dish is mainly served during onam festival and is also called “Ulli thoran” in some regions.


Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Serves 5 people


  • 1/2 Kg Shallots, (ulli)
  • 2 Table spoon red chilly powder
  • Curry leaf
  • 1 Coconut, (shreded)
  • 1 table spoon Mustard seeds
  • Turmeric powder
  • Coriander powder (or seeds )
  • Tamarind
  • Salt
  • Oil


  1. Pell and slice the shallots lengthwise into thin slices.
  2. Fry the shallots in a frying pan with hot oil till a light brown colour appears.
  3. Take the shredded coconut and cook in frying pan with With 2-3 table spoons of oil. Add 2 table spoon red chilly powder when the shredded coconut turns to a light brown colour. Stir well and cook for another minute.
  4. Add turmeric powder and coriander powder to the shredded coconut mixture and grind in into a fine paste.
  5. Soak the tamarind in 2 table spoon water( tamarind juice) and add the water to the shallots.
  6. Add the shallots to the coconut mixture made before and cook for 2 mins. Add salt to taste.
  7. Add 1 tea spoon of mustard seed and curry leaf in oil and fry till the mustard seeds crackle. Add to the Ulli theeyal.
  8. Garnish with chopped coriander.

This spicy south Indian dish is eaten as a curry with roti, rice or chappatis.


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