Name: Ulli Theeyal recipe by Anupa Joseph at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 1/4 cups of Shallots peeled and sliced into smaller piece; 1 inch sized ball of tamarind; 3/4 cup of warm water; 1/4 tsp of turmeric powder; Salt to taste; 1 tbsp of coconut oil; 1 cup of freshly grated coconut; 1/4 tsp of Fenugreek seeds; 1 1/4 tbsp of Coriander seeds; 2-3 Dry Red chillies; 1 Strand of curry leaves; 2-3 Shallots peeled and sliced; 1-2 tbsp of coconut oil; 1/2 tsp of mustard seeds; 2-3 Dry Red Chilly; 1 tbsp of coconut oil

Ingredients Serving: 6

1 1/4 cups of Shallots peeled and sliced into smaller piece
1 inch sized ball of tamarind
3/4 cup of warm water
1/4 tsp of turmeric powder
Salt to taste
1 tbsp of coconut oil
1 cup of freshly grated coconut
1/4 tsp of Fenugreek seeds
1 1/4 tbsp of Coriander seeds
2-3 Dry Red chillies
1 Strand of curry leaves
2-3 Shallots peeled and sliced
1-2 tbsp of coconut oil
1/2 tsp of mustard seeds
2-3 Dry Red Chilly
1 tbsp of coconut oil

Instructions

Heat a pan (nonstick or thick bottom). Once hot, add the oil. Now add the grated coconut and stir it well.
Turn down the heat to medium and continue stirring it to avoid burning. Once they turn light brown in colour, add the remaining ingredients.
Mix it well and continue stirring, untill the coconut turns dark brown in colour.
Cool the mixture. Grind it into a fine paste by adding minimal amount of water possible.
Soak the tamarind in warm water. Squeeze the pulp out of it.
In a pan, heat the oil. Once hot, add the shallots and salt. Stir it well. Turn down the heat to medium. Once the shallots turn tender, sprinkle the turmeric powder and add the tamarind pulp water to it. Let it come to a boil.
Add the ground coconut mixture to it. Stir it well. Let it boil for another couple of minutes. Turn off the heat.
In another pan, pour in the oil for tempering. Once hot, add the mustard seeds and wait for it to pop. Now add the red chillies and fry it. Pour it on top of the theeyal. Serve hot.

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