Ulli Theeyal

Ingredients
Small onions (shallots) 100g
Coconut (grated) 100g
Coconut oil 50
Fenugreek seeds 5
Mustard seeds 5
Curry leaves few springs
Red chilli (whole) 5
Tamarind 10g
Jagery 5
Salt to taste
Aniseeds 5
Pepper corn (whole) 10g
Coriander seeds 10
Garlic flakes 3
Cumin seeds 5 Method of preparation 1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic. 2. Sauté the peeled sliced shallots in coconut oil till it becomes brown. 3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes. 4. Add the curry paste to the mixture and cook for further 4 minutes. 5. Check for seasoning. 6. Garnish with curry leaves and serve piping hot.