Halwai March 22, 2019


• 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


  1. Peel and cut the Shallots into 2 halves
  2. Soak Tamarind in hot water for 10mins – mash it in your hands and discard the skin and seeds.
  3. 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.
  4. 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.
  5. In the same pan add the remaining ingredients under ‘Dry Roast’, and stir till you get the fine aroma of the roasted Masala.
  6. Transfer all the above ingredients into a blender, add Water and make a smooth paste.
  7. Add Oil to the pan. Add Mustard seeds, allow to splutter.
  8. Add Curry Leaves and Onion, sauté till golden brown about 8 mins.
  9. Add the Tamarind Water, Asafoetida, Turmeric powder and Salt to taste.
  10. Add the gravy paste, mix well and simmer on low flame for a further 15 mins.
  11. Serve hot with steamed Basmati Rice.