Ingredients

• Shallots – 200grams
• Curry Leaves – 4 sprigs
• Water – 400ml
• Tamarind – golf ball size
• Mustard seeds – 1/2 teaspoon
• Asafoetida – 1 Pinch
• Turmeric powder – 1/4 tsp
• Oil – 3tbsp
• Salt to taste
• To Dry Roast: Coriander Powder – 1tbsp
• Cumin Seeds – ¼ tsp
• Dried Red Chillies – 6 nos
• Desiccated Coconut – 200grams

How to Make Ulli Theeyal [Shallots in Creamy Coconut Gravy]

• Peel and cut the Shallots into 2 halves
• Soak Tamarind in hot water for 10mins – mash it in your hands and discard the skin and seeds.
• Ulli Theeyal Preparation: Dry roast desiccated Coconut on medium flame till you get the fine aroma of the Coconut and it becomes evenly golden brown.
• This is an important step as the colour of the gravy depends on the browning of Coconut, so be careful not to leave the pan, unattended. Keep aside.
• In the same pan add the remaining ingredients under ‘Dry Roast’, and stir till you get the fine aroma of the roasted Masala.
• Transfer all the above ingredients into a blender, add Water and make a smooth paste.
• Add Oil to the pan. Add Mustard seeds, allow to splutter.
• Add Curry Leaves and Onion, sauté till golden brown about 8 mins.
• Add the Tamarind Water, Asafoetida, Turmeric powder and Salt to taste.
• Add the gravy paste, mix well and simmer on low flame for a further 15 mins.
• Serve hot with steamed Basmati Rice.