Ulli Theeyal -Small onions(shallots) in spicy Tamarind Gravy | Kerala Recipe

Theeyal is nothing but the sauce made with well burnt coconut  and spice with tamarind.Ulli means small onions ,shallots.Theeyal is a kerala dish and i love it very much.


  • Small onions(shallots)-10-12
  • Grated coconut-1\3 cup
  • Red chilly-2
  • Coriander seeds-1 &1\2 tsp
  • Jeera-1 tsp
  • pepper corns-1\2 tsp
  • turmeric powder-1\4 tsp
  • Tamarind -Small berry size
  • Salt to taste
  • oil
  • mustard to temper
  • jaggery-small piece(optional)
  • curry leaves-few


1.Dry roast  coconut with red chilly,coriander seeds,pepper corns and jeera seeds.Cool and grind it to fine paste with little water& turmeric powder.

2.Soak tamarind in water and extract juice.Peel the skin of shallots and cut into two.

3.Heat oil in a pan pop out mustard seeds with curry leaves,then add the small onions and saute till it becomes translucent.

4.Then add the ground paste ,tamarind juice,salt and bring to boil.Add small jaggery piece is adding and cook it it becomes little thick(just it coat the back of the ladle).

Serve with hot steamed rice.

Linking to priya's vegan thursday


  1. Such a flavorful gravy. Never heard of it.
    Well prepared.
    Thanks for sharing.

  2. Omg wat a droolworthy theeyal,makes me hungry..

  3. Spicy and tangy gravy.love it

  4. wow... my favorite theeyal... reminds me of my grand mom..

  5. Theeyal looks delicious, we make theeyal without mustard seeds, your version is yumm.

  6. Theeyal looks very yummy and mouthwatering . Love this always.


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