Ulli Theeyal

Ingredients:
Shallots - 1 cup (sliced)
Tamarind paste - 2 tsp.
Coconut oil - as required
Salt (as required)
Mustard seeds - 3/4 tsp.
Fenugreek seeds - a pinch
Curry leaves - a few
Whole red chilli - 1
Grated coconut - 1/2 cup
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cumin seeds - 1/2 tsp.

Method:
Mix 1 cup of water to the tamarind paste. Keep aside. Heat the oil and saute the coconut till brown color. Add the red chilli powder, coriander powder, turmeric powder  and cumin seeds to the coloured coconut and saute for a few seconds. Grind into a paste. Heat the oil and saute the onions for a few minutes. Pour the tamarind water and bring it to a boil. Sprinkle required salt. Mix the paste and if required, add a little water. Cook for 3-4 minutes. Meanwhile in another small pan, heat the oil and add mustard seeds, fenugreek seeds, broken red chillies and curry leaves. When the mustard seeds crackle, pour it over the theeyal. Enjoy with rice.

Posted in: Coconut, side dish