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
Method:
- 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.