Tuesday, July 16, 2013

Ulli (Shallots) Theeyal

Small Onion - 1 Cup 
Turmeric Powder – 1/4 tsp
Tamarind – Gooseberry sized ball
Salt – to taste
Grated Coconut – 1/2 cup
Coriander Powder- 1 tbsp
Red Chilly Powder – 1 1/2 tbsp
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 02-04
Green chilli: 1-2 nos
Curry Leaves – few
Coconut Slices: 3-4 tbsp

Heat a pan and dry the roast grated coconut till brown color. Add red chilli powder, turmeric powder and coriander powder, Saute well. Add little water, Grind the roasted coconut to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep aside. Heat oil in a pan, add small onion, green chilli and coconut slices. Sauté well. Add 2 cup water into this, pour tamarind extract. Cover and Cook for 10 minutes or till onion turns soft.  Add the ground paste. Reduce the flame to low and allow to cook for another 4-5 minutes. Heat 1 tbsp of oil in a pan. splutter mustard seeds, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice....