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Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy
Spicy, tangy and rich gravy for hot steaming rice!

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Adjust Servings:
1 Cup Shallots / Baby Onions 1 Cup - 250ml
Few Curry Leaves
1 Gooseberry Size Tamarind
To taste Salt
Grinding Ingredients
0.5 Cup Grated Coconut
8 Red Chili
1 Tablespoon Coriander Seeds
2 teaspoon Whole Urad Dal
0.25 Teaspoon Peppercorns
2 Teaspoon Oil
Tempering Ingredients
1 Teaspoon Oil
Few Curry Leaves
1 Teaspoon Mustard Seeds

Nutritional information

6 g
1 g
12 g
3 g

a Kerala delicacy made with shallots!


  • Grinding Ingredients

  • Tempering Ingredients



Ulli Theeyal a famous kuzhambu variety in Kerala and some parts of kanyakumari district. Ulli Theeyal Kuzhambu which is a spice mixture of roasted coconut, coriander seeds and red chilli. The baby onion add unique taste to it. Traditionally a kerala recipe – Its called Theeyal since we are frying the coconut to the dark brown. For onion Sambar, we fry bengal gram dal along with coriander seeds, red chili, fenugreek seeds and pepper and then grind it along with freshly grated coconut and follow the rest of the sambar process.

The main difference between onion sambar and onion theeyal starts with the grinding ingredients. Here instead of bengal gram dal we are going to use urad dal. Also the freshly grated coconut is fried nicely till they are golden brown. The roasted coconut brings out a unique flavor and that is the main uniqueness of this recipe. The onions we use for this recipe are the shallots (baby onions) instead of the regular onions. We can also substitute onion with bittergourd.

Most of the times, only during weekends, we sit as a family and have a lunch or dinner together. Those moments are now becoming rare because of lots of commitments and responsibilities. So having a lunch or dinner together with friends or family, we should plan for some food that are classic. I always love to make onion sambar or Ulli Theeyal Recipe are my personal favourite. Everyone in my family loves it. I learnt this recipe from my MIL and atleast twice a month I would love to make this yummy mouth-watering Ulli Theeyal.

Video Version of Ulli Theeyal Recipe

Ulli Theeyal
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10 mins

Soaking Tamarind

Soak tamarind in warm water for 10 mins and extract the juice and set it aside

10 mins

Roasting Grinding Ingredients

Pour the oil in the pan and fry the red chillies, coriander seeds, urdhal, and pepper. Take this in a mixer. Add grated coconut to the pan and fry till it turns golden red color.

3 mins

Grinding Process

Add roasted coconut to the mixer and Grind the above ingredients to a fine paste and keep it aside

5 mins

Tempering & Sauteing

Pour the oil the in the pan and add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add curry leaves and then add the onions and fry till the onion changes it color

5 mins

Adding Tamarind

Now add the tamarind extract and salt and let the mixture boils for sometime. Finally add the ground paste

5 mins

Cooking Theeyal

Stir well and let the theeyal boil in medium low flame for another 10 minutes. Remove theeyal off the flame.


Serving Time

Serve this yummy Ulli Theeyal Kuzhambu with hot steaming rice along with any stir-fried vegetable.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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