Ulli Curry

Ulli Curry is one of those quietly comforting Kerala dishes that transforms a soft idli or crisp dosa into a memorable meal. Made with shallots, tamarind, and a hint of jaggery or sugar, this curry offers a beautiful balance of flavors-spicy, tangy, and gently sweet-making it an ideal side dish for breakfast or light dinner.

At its heart, Ulli Curry is simple. Small onions or shallots are peeled and sautéed slowly in oil until they soften and release their natural sweetness. The base is then enriched with tamarind juice, which brings sourness, and jaggery, which rounds out the flavor with mellow sweetness. The result is a curry that’s not overly rich or creamy, but bold, aromatic, and layered in taste.

The final touch comes from a tempering of mustard seeds, curry leaves, and sometimes a pinch of chilli powder or dry red chillies. This tempering adds depth and that unmistakable Kerala flair. The consistency of the curry is usually slightly loose, almost like a gravy, perfect for soaking up with fluffy idlis or acting as a pour-over for a crispy dosa.

What makes Ulli Curry special is its versatility and its ability to strike a balance of opposing tastes. The sweetness of jaggery softens the sharpness of the shallots and tamarind. The sourness lifts the entire dish, and the tempering adds warmth and spice. It’s deeply satisfying without being heavy-a trait that makes it a favorite in many Kerala homes.

Often prepared as a change from coconut-based chutneys or sambar, Ulli Curry is a reminder of how much flavor can come from just a few everyday ingredients, when treated with care. It’s especially loved on rainy mornings, weekend brunches, or whenever dosa or idli needs something soulful and different.

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Ulli Curry

Author: Ushadevi Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Advanced Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 5

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Shallot Sliced
• 2 tablespoon Tamarind Juice
• 1 tablespoon Oil
• 1 teaspoon Jaggery / Sugar
• 1 teaspoon Chilly powder
• 1 teaspoon Mustard seeds
• 2 Dry red chillies (splitted)
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Turmeric powder

Instructions

1. Clean and slice the shallots well.
2. Heat 1 tablespoon of oil in a pan. Add mustard seeds.
3. When the mustard seeds start to splutter, add dry red chillies and curry leaves.
4. Add the sliced shallots.
5. Add salt, turmeric powder, and chilli powder.
6. Sauté the shallots well until they become translucent.
7. Add tamarind juice and mix well.
8. If needed, add a little water to adjust the consistency.
9. Add jaggery (or sugar) and stir well.
10. Let it boil and stir continuously until the curry reaches the desired thickness.
11. Ulli Curry is ready to serve!