Ulli Theeyal (Onion Theeyal – Kerala Recipe)


Recipe Spotlight

A traditional recipe of Kerala, with the taste of sweetness, sourness and spicy, made with shallots (sambar onion) and coconut. You can enjoy this yummy curry with rice or with chapathi or with idly/dosai.

Servings: 4 Persons


We’re splitting the ingredients into 2, one for grinding to paste and the other for sauteing.


     Coconut Oil / Sesame Oil – 2tsp

     Coriander Seeds – 1tsp

     Red dried chilli – 5nos

     Pepper – 1/2 tsp

     FenuGreek/Methi- 1/4 tsp

     Grated Coconut – 1 cup


     Coconut Oil / Sesame Oil – 8tsp

     Mustard – 1/4 tsp

     Fenugreek / Methi – 1/4 tsp

     Hing – 2 pinches

     Shallot – 1/4 kg peeled (if you don’t have Shallots, use Onions)

     Turmeric – 2 pinches

    Tamarind Pulp – 1 cup

     Jaggery – 1 tsp

     Salt – to taste


Heat 2tsp oil in a thick bottomed Kadai or vessel.

Roast Coriander seeds, Red dry Chilli, Fenugreek and coconut in low flame for about 10 minutes.

Use a blender and grind the above to paste, add sufficient water.

Use the same kadai, heat oil.

Add Mustard, wait till it sputters, add fenugreek, hing and saute onions.

In low flame, saute onions till golden brown.

Add tamarind pulp, salt, jaggery, turmeric powder, saute once and close with a lid for 3-4 minutes.

Add the paste and stir continuously for 10 minutes, in medium flame.


Dole out Yummy Sweety Spicy Sour Onion Theeyal, tastes good with plain rice / Idly / Dosa / Chapathi.

Thank you for Visiting!! Enjoy your FOOD now !!

This site uses Akismet to reduce spam. Learn how your comment data is processed.