Indian Recipe: Ulli Theeyal

1. Small onions sliced (Kunjulli) - 1 cup
2. Coconut – 1/2cup
3. Red chilly powder - 1/2 tbsp
4. Coriander powder - 1 tbsp
5. Black pepper – ¼ tbsp
6. Turmeric powder - 1/4 tsp
7. Fenugreek seeds (Uluva) - 1/4 tsp
8. Coconut oil - 1 tbsp
9. Tamarind soaked in water (Puli) - A lemon size
10. Water - 1 cup
11. Mustard seeds - 1 tsp
12. Curry leaves - A few
13. Salt - As required

1. Heat oil in a pan and add sliced onions and salt and saute, till they turn golden brown in color and keep it aside.
2. Heat up another pan and roast coconut, till it begins to turn brown.
3. Add chilly powder, coriander powder, black pepper and turmeric powder and roast for a few more seconds.
4. Grind the above into a fine paste by adding 1/4 cup of water.
5. Add this paste into the onion and mix well.
6. Add tamarind juice, one cup of water and cook.
7. Roast and powder the fenugreek seeds and add this to the curry and stir for a sec.
8. Splutter mustard seeds and sauté curry leaves.
9. Add this to the theeyal.