Ulli Theeyal is a spicy curry of shallots cooked in paste of roasted coconut and other spices along with tamarind extract. It pairs well with hot steamed rice.
Remove the skin of shallots.
Soak tamarind in water.
Dry roast the spices for a few minutes. Put them aside.
Dry roast the coconut until light brown in colour.
When cool, grind the ingredients to a paste.
Heat oil in a pan, add mustard seeds, as it crackles put the shallots and garlic cloves in it. Let cook for sometime.
Extract tamarind pulp.
Put the pulp to it, let cook for ten minutes.
Add the ground masala, chilly powder and salt to it. Let cook for sometime.
In a small pan, make the tempering. Heat oil, add mustard seeds, as it crackles, thrown in red chilly and curry leaves. Pour it over ulli theeyal curry.
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