How to make Ulli Theeyal ( shallots in creamy coconut gravy)
Ingredients
Shallots – 200grams
Curry Leaves – 4 sprigs
Grated Coconut – 200grams
Water – 400ml
Tamarind Paste – 50grams
Mustard seeds – 1/2 teaspoon
Asafoetida – 1 Pinch
Dried Red Chillies – 6
Coriander Powder – 1tbsp
Cumin seeds – 1/4 tsp
Turmeric powder – 1/4 tsp
Oil – 3tbsp
Salt to taste
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,Heat 1tbsp Oil, reduce flame and sauté the grated Coconut and dried red Chillies till golden brown and you get the fine aroma of Coconut .Add Coriander powder, Cumin seeds and sauté for another 2 mins. Add 100ml
water, to prevent it from burning. Remove from flame, allow to cool and grind
to a smooth paste .In another pan heat the remaining Oil, add Mustard seeds allow to pop. Add
Curry leaves .Add the Shallots sauté for 10 mins till lightly golden brown..Now add Water and the remaining ingredients, bring to boil. Reduce flame and simmer for another 15 mins.