Ulli Theeyal Onam Sadya

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.

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