Ulli | shallots | chinna vengayam 25 Coconut 1/2 cup Dhaniya | coriander seeds 1 tblsp Red chili 3 Red chili powder 1-2 tsp Tamarind a small gooseberry size Salt as needed Turmeric powder 1/4 tsp Mustard seeds 1/4 tsp Methi seeds| venthayam 1/4 tsp Coconut oil 1 tblsp Curry leaves few
In a pan add little coconut oil and add the grated coconut, coriander seeds and red chili. Fry this in a medium low flame till the coconut becomes nice golden brown in colour. Keep this aside.
Slice the onions lengthwise. In the same pan add half of the onions and start cooking this.
Add little oil while cooking and cook the onions till nice golden brown.
Take it out from the pan and allow the onions to cool completely . Grind this along with the coconut mixture into a smooth paste. Add little water if needed while grinding.
In a pan add 2 tsp of oil and add the mustard seeds, red chili and venthayam. Add the other half of the sliced onions and cook till the onions becomes translucent.
Add the ground paste to this and add 1/2 cup of water.
Take 1 cup of thin tamarind extract from the tamarind and add it to the pan. Add red chili powder, turmeric powder, salt and asafoetida. Mix well and cook for 10 minutes in a medium flame.
The gravy should come to a thick kuzhambhu consistency.
Switch off the flame. Ulli theeyal is ready to serve. Enjoy this with hot rice. We had with beetroot curry and kerala papadoms.
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