Ulli Theeyal

Cuisines

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Recipe

Ingredients

	15-20	Shallot , small
	1 cup	Coconut , grated
	1 tablespoon	Coriander Seed
	5-6	Red Chili , dried
	1/2 teaspoon	Fenugreek Seed
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Tamarind paste
	1 teaspoon	Mustard Seed
	1 tablespoon	Coconut oil
	1 sprig	Curry Leaf
	1 cup	Water
	—	Salt , to taste

Instructions

1. 1 Peel the shallots and set them aside.
2. 2 In a pan, dry roast the grated coconut until golden brown. Set aside to cool.
3. 3 In the same pan, dry roast coriander seeds, dried red chilies, and fenugreek seeds until fragrant.
4. 4 Grind the roasted coconut and spices into a smooth paste with a little water.
5. 5 Heat coconut oil in a pan and add mustard seeds. Allow them to splutter.
6. 6 Add curry leaves and the peeled shallots. Sauté until the shallots are translucent.
7. 7 Add the ground coconut paste, turmeric powder, and salt. Mix well.
8. 8 Add tamarind paste and water to the mixture. Stir to combine.
9. 9 Simmer on low heat for about 10-15 minutes until the gravy thickens and the flavors meld.
10. 10 Adjust seasoning as needed and remove from heat.