Ulli Theeyal

Ingredientsfor 3 servings

• 200 g Small onions peeled, washed and — thinly sliced (Kunjulli)
• 6 nos Dry red chillies (Kollamulaku)
• Or
• 2 tsp Red chilly powder
• 2 tbsp Coriander seeds
• Or
• 1 tsp Coriander powder
• 1/2 Of Coconut
• 1/4 tsp Fenugreek seeds (Uluva)
• 1/4 tsp Turmeric powder
• 4 tbsp Coconut oil
• Tamarind — soaked in water (Puli)
• 1 tsp Mustard seeds
• 2 - Dry red chillies
• Curry leaves A, a few
• Salt, to taste

Preparation

1. Step 1

   Heat up a pan or a kadai.

2. Step 2

   Add fenugreek seeds and stir for a sec.

3. Step 3

   Add grated coconut, red chillies and coriander seeds and fry for a while, till they turn red in colour.

4. Step 4

   If u`re using powders, then add them only after the coconut has been roasted and before you turn off the heat.

5. Step 5

   Allow the above roasted mixture to cool.

6. Step 6

   Grind it in a mixer grinder along with enough water into a smooth paste.

7. Step 7

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

8. Step 8

   Let the mustard seeds crackle and cook dry red chillies and curry leaves.

9. Step 9

   Add sliced onions and sauté, till they goes golden brown.

10. Step 10

    Add turmeric powder and cook again.

11. Step 11

    Add tamarind extract and Stir everything together thoroughly.

12. Step 12

    Allow it to boil.

13. Step 13

    When the first boil comes up, add the coconut paste and salt.

14. Step 14

    Stir everything together thoroughly the whole contents.

15. Step 15

    Simmer it for a while.

16. Step 16

    When the required consistency is reached (which is neither too thick nor too thin), take it off the heat.

17. Step 17

    Serve the Dish with rice.