Kerala Ulli Thoran

Ingredientsfor 2 servings

• 1 cup Shallots approx. 25 - 30 nos (Kunjulli)
• 1/2 cup Coconut cut pieces
• 1 tsp Chilly powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Cumin seeds (Jeerakam)
• 2 tsp Oil
• 1 tsp Mustard seeds
• 2 nos Dry red chillies (Kollamulaku)
• 1 tsp Raw rice Pacchari
• Curry leaves A sprig

Preparation

1. Step 1

   For preparing Kerala Ulli Thoran, first clean the shallots and cut each shallot into four horizontal pieces and chop them.

2. Step 2

   Use 1/4 of the coconut to just crush along with cumin seeds and chilly powder in a mixer grinder.

3. Step 3

   For the remaining coconut, cut them into small pieces like we use in payasam.

4. Step 4

   Set a pan over medium heat and pour in the oil or a kadai.

5. Step 5

   Let the mustard seeds crackle, rice, chillies and curry leaves.

6. Step 6

   Add the cut coconut and cook for 2 - 3 minutes.

7. Step 7

   Add the chopped shallots and cook until it changes its color to golden brown.

8. Step 8

   Add the turmeric and salt and mix them thoroughly.

9. Step 9

   Add the crushed coconut and mix them and leave the lid closed for about 2 minutes.

10. Step 10

    Open the lid and keep sauting it until the raw smell of the crushed mixture disappears.

11. Step 11

    Do this on low heat. It may take around 5 - 6 minutes for the raw smell to go.

12. Step 12

    Serve as a side dish with rice.