Ulli Theeyal

Ingredients

Pearl onions(Kunjulli) - 200 gm
(peeled, washed and thinly sliced)
Dry Red chillies – 6 Nos
OR
Red chilly powder - 2 tsp
Coriander seeds - 2 tbsp
OR
Coriander powder - 1 tsp
Coconut – ½ of one
Fenugreek seeds(Uluva) - ¼ tsp
Turmeric powder - ¼ tsp
Coconut oil - 4 tbsp
Tamarind (Valan Puli) - A gooseberry sized ball
(soaked in water)
Mustard seeds - 1 tsp
Dry red chillies - 2 - 3 Nos for seasoning
Curry leaves - A few
Salt to taste

Directions

1. Heat up a pan or a kadai.

2. Add fenugreek seeds and stir for a sec.

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

{If using powders, then add them only after the coconut has been roasted and before you switch off the flame}.

4. Allow the above roasted mixture to cool.

5. Grind it in a mixer grinder along with enough water to make a smooth paste.

6. Heat oil in a pan or a kadai.

7. Splutter mustard seeds and sauté dry red chillies and curry leaves.

8. Add sliced onions and sauté, till they turn golden brown in colour.

9. Add turmeric powder and sauté again.

10. Add tamarind extract and mix well.

11. Allow it to boil.

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

13. When the required consistency is reached (which is neither too thick nor too thin), remove from the flame.