Ulli Roast

Name: Ulli Roast
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 700 g main ingredient of choice; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 4 tablespoons coconut oil; 3 medium onions, thinly sliced; 2 tablespoons ginger-garlic paste; 2 medium tomatoes, chopped; 2 sprigs curry leaves, divided; 1½ tablespoons coriander powder; 1 teaspoon Kashmiri red chilli powder; ½ teaspoon turmeric powder; 1 teaspoon ground black pepper; ½ teaspoon garam masala; 1 teaspoon fine salt; 80 ml water or stock; 1 tablespoon coconut oil; 2 tablespoons chopped coriander

About Ulli Roast

Ulli Roast or Ulli Curry is a Kerala-style small-onion preparation where peeled shallots, commonly called sambar onions or pearl onions, are slowly cooked with curry leaves, chilli, coconut oil and warming spices until soft, rich and deeply aromatic.

Unlike a dish made with sliced regular onions, Ulli Roast keeps the small onions largely whole or halved. This gives the dish its distinctive texture, sweetness and appearance. As the shallots cook, they soften and take on the flavour of the masala while still remaining clearly visible in the finished dish.

The final result should be thick and glossy rather than loose or curry-like. Ulli Roast works well with Kerala Matta rice, chapati, parotta, appam, dosa or as part of a larger Kerala-style meal. It can also sit alongside fish, eggs, meat dishes or simple lentil preparations.

Cooking Ulli Roast Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the main consideration is finding the right type of onion.

Shallots, sambar onions and pearl onions are the best choice, as they provide the sweetness and bite that define the dish. Frozen pearl onions are also widely available through Indian grocery shops and are a particularly practical option, as they are already peeled and consistent in size. Cook them over a medium-low heat so they soften gradually without catching or turning bitter. Dried curry leaves are widely available through South Asian grocery shops and work well in the roast base or final tempering.

For professional kitchens, Ulli Roast needs enough time and pan space for the shallots to cook evenly. Overcrowding can cause them to steam and release excess moisture rather than develop a rich, roasted finish. Cooking in manageable batches, using evenly sized shallots and reducing the masala properly helps maintain the right texture and presentation.

A good Ulli Roast should be glossy, savoury and gently sweet, with tender whole shallots coated in a concentrated Kerala-style spice masala rather than sitting in excess sauce.

Ulli Roast

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

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700 g main ingredient of choice
½ teaspoon turmeric powder
¾ teaspoon fine salt

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4 tablespoons coconut oil
3 medium onions, thinly sliced
2 tablespoons ginger-garlic paste
2 medium tomatoes, chopped
2 sprigs curry leaves, divided
1½ tablespoons coriander powder
1 teaspoon Kashmiri red chilli powder
½ teaspoon turmeric powder
1 teaspoon ground black pepper
½ teaspoon garam masala
1 teaspoon fine salt

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80 ml water or stock
1 tablespoon coconut oil
2 tablespoons chopped coriander

Directions

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Mix the main ingredient with turmeric and salt. Rest for 15 minutes while preparing the sauce.

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Heat coconut oil. Cook onions and one sprig curry leaves slowly until deep golden.
Add ginger-garlic paste and cook for 2 minutes.
Add tomato and powdered spices. Cook until the masala is thick and the oil begins to show at the edges.

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Add the main ingredient and cook for 15 minutes or until cooked through, adding water or stock only when needed.
Cook over a medium-high heat until the masala clings to the main ingredient.
Finish with remaining curry leaves, coconut oil and coriander. Rest for 5 minutes before serving.

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A More Practical Route to Ulli Roast

Ulli Roast relies on whole shallots or small onions cooked until sweet, glossy and deeply flavoured without losing their shape. Reaching that balance from scratch can take time, especially when onion size and moisture vary. For a more practical route to this caramelised onion-roast style, explore the CoChilli Pro product used for this dish below.