Ulli Theeyal – 4 serves

Ingredients:

• Coconut oil – 1 tbsp

• Mustard – 1 tsp

• Fenugreek Powder – ¼ tsp

• Asafetida – a pinch

• Curry Leaves – few nos

• Shallots – 20 nos

• Salt – ½ tsp

• Turmeric – ¼ tsp

• Tamarind Extract – 1 cup

• Jaggery – 1 tsp

• Water – 1 cup 
  

For masala paste:

• Coconut oil – 1 tbsp

• Coriander seeds – 1 tbsp

• Dried red chilli – 5 nos

• Pepper ¼ tsp

• Fenugreek powder – ½ tsp

• Coconut Grated – 1 cup
  

Method:

• Roast coriander seeds, dry chilli, pepper, fenugreek in coconut oil for a minute. Add the coconut and continue roasting until golden brown.

• Cool and blend to make a smooth paste.

• Heat oil in a pan, splutter mustard seeds, add fenugreek, asafetida, and curry leaves.

• Add the shallots, salt and turmeric and sauté for 2 minutes.

• After the onions start to shrink, add the tamarind extract, jiggery and mix well.

• Boil for 10 -15 mins on medium flame.

• Add the coconut paste and mix well. Cook for 10 minutes until oil starts separating on the sides.

• Serve hot.