Vysya's Delicious Recipes -Dosa Corner


Tuesday, May 22, 2018

Ulli Theeyal (Kerala Style) - Kerala Ulli Theeyal

Ulli Theeyal is a Classic Kerala Tamarind Coconut Gravy made with Pearl Onions Simmered in Tamarind & Coconut Mixture. This is similar to South Indian Puli kuzhambu. It Goes well with Steamed Rice, Kerala Parotta & Idli, dosa too. you Can make this theeyal with vegetables like Brinjal,drumstick, bitter Gourd & okra. Aroma of Gravy Comes from 'Theeyal Masala'. This masala is made with Spices & Coconut Roasted in Coconut oil, which makes the dish so delicious.

Ulli Theeyal

 Prep Time :  10   min.  
Cook Time : 15   minutes.
Recipe Category:Side Dish
Recipe Cusine:  Kerala
Serves: 5 - 6.


Pearl Onions - 25 .
Tamarind - Big Goosebery Size.
salt - to taste.
Turmeric - 1/4 tsp.

Theeyal Masala (Roast & Grind)

Coriander Seeds - 1 tbsp.
Cumin seeds - 1/2 tsp.
Pepper Corns - 10.
Red Chillies - 3.
Coconut - 1/2 Cup (tightly Packed)
Coconut oil - 2 tsp.

To Temper

Coconut oil - as Needed.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
fenugreek seeds -1/4 tsp.
Curry leaves - 1 Sprig.
Red Chilly - 1.
Hing - A Generous Pinch.


  • Soak the tamarind in 2 Cups of  water for half an hour, then squeeze the tamarind & throw the Pulp.

  • Now tamarind water is Ready.


  • Add Coconut oil in a Pan add Coriander seeds,Cumin seeds,Pepper Corns & Red Chillies.Saute till you get nice aroma. Now add Coconut. Saute till Coconut turns Golden. Then Grind this Coconut Mixture into a smooth Paste with  1/2 cup of  water.Now Theeyal Masala is Ready.

  • Heat the oil in a Pan. Add mustard seeds.When it splutters add Cumin seeds,fenugreek seeds,Curry leaves & Red chilly. Saute till Cumin seeds sizzles.Add hing.Give a quick Mix.
  • Now add Pearl Onions.Saute till Pearl Onions turns Soft & Golden brown slightly. 

  • Now add tamarind water. When it starts boiling add 'Theeyal Masala', turmeric Powder & salt.
  •  Boil until theeyal thickens & oil Separates.

  • Now Ulli theeyal is Ready to serve.
  • Adjust Red Chillies according to your  spice level.
  • Always Roast the Coconut in Coconut oil for nice aroma.
  • Adjust the water,according to the consistency.