Small onion in roasted coconut and tangy tamarind gravy (Ulli Theeyal)

Tasty gravy that goes with rice. The only time consuming bit is roasting , cooling and grinding the grated coconut. Simple ingredients, simple procedure.

Ingredients :

  • 250 grams peeled shallots
  • half a coconut grated
  • 1/2 teaspoon turmeric powder
  • 1 tbspoon chilli powder
  • 1 tbspoon coriander powder
  • salt as per taste
  • 1 sprig curry leaves
  • 2 dried red chillies
  • 1/2 teaspoon mustard seeds
  • tamarind pulp (lemon sized) soaked in water

Procedure :

  • Roast the grated coconut in 1/2 teaspoon oil till it turns brown and is rid of all moisture.
  • Now add turmeric pwdr, chilli pwdr and coriander pwdr to it. Stir for a minute and turn off the heat.
  • Keep this aside so that it cools down.
  • Extract the tamarind juice from the pulp and keep this also aside.
  • Next, take 1 tablespoon oil in a pan. add mustard, curry leaves and red chilli to it.
  • Once the mustard starts spluttering, slit the shallots into 2 and add them into the pan. Fry till they turn brown.
  • Now add the tamarind extract and boil for 3-4 minutes.
  • Meanwhile, grind the fried coconut mixture with as 1/2 a cup of water into a smooth paste. Grind this mixture well because if it is not a smooth paste, it doesnt mix well to form a uniform gravy.
  • Add this coconut paste into the pan. Add salt.  Stir well and bring it to a boil. Then turn off the heat. Serve hot with plain steamed rice.




2 thoughts on “Small onion in roasted coconut and tangy tamarind gravy (Ulli Theeyal)

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