Ulli Theeyal

Ingredients
Small onions (shallots) 100 g
Coconut (grated) 100 g
Coconut oil 50 ml
Fenugreek seeds (Uluva) 5 g
Mustard seeds 5 g
Curry leaves few sprigs
Red chilli (whole) 5 g
Tamarind 10 g
Jagery (Sharkara) 5 g
Salt to taste
Aniseeds (Takkolam)5 g
Pepper corn (whole) 10 g
Coriander seeds 10 g
Garlic flakes 3
Cumin seeds (Jeerakam) 5 g

Method of preparation
Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic.
Sauté the peeled sliced shallots in coconut oil till it becomes brown.
Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes.
Add the curry paste to the mixture and cook for further 4 minutes.
Check for seasoning.
Garnish with curry leaves and serve piping hot.