Ulli Curry

Ingredientsfor 4 servings

• 1/2 kg Shallots (Kunjulli)
• 10 nos Garlic pods
• 2 nos Tomato sliced, medium
• Tamarind A small lime size
• 1 cup Water
• 1/2 tsp Turmeric powder
• 1 tsp Chilly powder
• 1 tsp Coriander powder
• 1/2 tsp Fenugreek powder (Uluva)
• 2 tbsp Oil
• 1 tsp Mustard seeds
• Curry leaves A, a few
• Salt, to taste
• 1/2 tsp Sugar

Preparation

1. Step 1

   Remove the skin of 1/2 kg shallots and 10 cloves of garlic and wash it.

2. Step 2

   Soak tamarind in 1 cup of water and extract the pulp.

3. Step 3

   Pour oil into a pan and heat it.

4. Step 4

   Add mustard seeds, curry leaves, shallots and garlic.

5. Step 5

   Cook it, stirring well by adding salt.

6. Step 6

   When the shallots are cooked add turmeric powder, chilly powder, coriander powder, sliced tomatoes and fenugreek powder. cook well.

7. Step 7

   Add the tamarind pulp and add more water if required.

8. Step 8

   Close the pan with a lid and Bring to a gentle boil.

9. Step 9

   Cook till the gravy thickens to required consistency.

10. Step 10

    Add sugar to balance the taste.

11. Step 11

    Serve while still hot.

12. Step 12

    This is a good side dish for tapioca. Instead of fish curry, vegetarians can eat tapioca (kappa) with this curry.