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Ulli Theyal

Ingredients
  • Small Onion (Shallots) - 15-20 nos:
  • Coconut - 1/2 portion grated
  • Chili Powder - 1 tbsp
  • Coriander Powder - 2 tbsp
  • Turmeric Powder - 1/2 tbsp
  • Tamarind - 1/4 lime size
  • Coconut Oil - 3-4 tbsp
  • Salt - as required 
  • Curry Leaves - as required 
  • Mustard Seeds - 1/2 tsp
Preparation Method
  1. Remove the skin of onion, wash clean and cut into 2-3 pieces.
  2. Heat a pan and add grated coconut, and fry in medium flame, stirring continuously.
  3. When the coconut become golden color, bring down the flame to low and fry till it become brown in color.
  4. Add chili powder, coriander powder, turmeric powder and mix well and fry for another 2mins:.
  5. Remove from the flame and let it to cool down.
  6. Grind the coconut and turmeric by adding some water, make fine paste and keep aside.
  7. In a cooking pan / kadai bring oil to heat and splutter mustard seeds.
  8. Add onions, curry leaves and mix well.
  9. When the onion become transparent add grated coconut mix and water. (add water according to the gravy thickness).
  10. Add salt, mix well, keep the lid close and cook till onion are cooked and gravy thickens.
  11. Remove from flame and add some curry leaves and 1tsp of coconut oil and close the lid.
  12. After 10mins: open the lid, mix well and serve hot Ulli Theeyal with steamed rice.

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