Ulli Theeyal Recipe – Kerala Style Small Onions/Shallot Curry
Chitra's Food Book
Chitra's Food Book
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  • 1 tbsp of oil in a kadai. Splutter mustard seeds, fenugreek seeds, curry leaves. Saute the small onions till transparent. To this, add tamarind extract and required salt. Boil the gravy till onions cook well. After the onion is cooked, add the ground coconut paste. Check for taste, add more red chilli powder & dhania powder if it tastes tangy. Boil well till the gravy thickens and leave oil.



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