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Theeyal | Ulli Theeyal | Kerala style Onion Gravy
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Ulli Theeyal Recipe | Baby Onion in Roasted Coconut spiced gravy

a Kerala delicacy made with shallots!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Kuzhambu
Cuisine: Indian, Kerala, Tamilnadu
Servings: 4 people
Calories: 101kcal
Author: Sowmya Venkatachalam


  • 1 cup Shallots / Baby Onions
  • Curry Leaves Few
  • 1 gooseberry Tamarind Size
  • Salt To taste

Grinding Ingredients

  • 0.5 cup Grated Coconut
  • 8 Red Chili
  • 1 tbsp Coriander Seeds
  • 2 tsp Whole Urad Dal
  • 0.25 tsp Peppercorns
  • 2 tsp Oil

Tempering Ingredients

  • 1 tsp Oil
  • Curry Leaves Few
  • 1 tsp Mustard Seeds


Soaking Tamarind

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

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.

Grinding Process

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

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

Adding Tamarind

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

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.


Serving: 1Cup | Calories: 101kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Fiber: 3g