Ulli Theeyal/Shallots in Tamarind and Coconut Sauce

Ulli Theeyal is a typical Kerala dish in which shallots are cooked in tamarind,roasted coconut paste and other spices.My mom learned this dish from one her colleague and I from her.Since everybody in my house likes this one she makes it weekly once(mostly on Sundays) and serve it rice and papads.Here goes the recipe......

Ingredients

Ingredient	Quantity
Shallots/Pearl onion	10-15nos.
Tamarind paste	2tsp
Turmeric powder	1/2tsp
Oil	2tbs
Curry leaves	1 sprig
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1tsp
Salt	to taste

To roast and grind

Ingredient	Quantity
Coconut(grated)	1/2cup
Red chilly	4-5nos.
Coriander/dhaniya seeds	2tsp
Cumin seeds/jeeragam	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp

Method

Cut the shallots into small pieces,dry roast the ingredients given for roasting and grind it to a smooth paste with little water and keep aside.

Heat a pan with the oil and crackle the mustard seeds and urad dhal.Add the onions,curry leaves and saute it till it becomes transparent.Now add the tamarind paste,ground paste and salt.

Add a cup of water and turmeric powder,let it boil till the raw smell goes off and becomes thick.

Ulli Theeyal is ready.Serve it with hot rice and papad.

Enjoy.........................

Instead of coriander seeds,coriander powder can be used which needs to be roasted after the coconut and red chillies fried.
I used both Kashmiri red chilly and regular red chilly to get the color and taste.

Sumber http://www.naliniscooking.com

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