Onion curry / Ulli theeyal

Shallots/ Kunjulli (Sliced) – ½ cup

Green chilies -2

Grated Coconut – ½ cup

Tamarind juice – ¼ cup

Coriander powder – 2 tsp

Chili powder – 1tsp

Turmeric powder – ½ tsp

Fenugreek powder – a pinch

Mustard seeds – ½ tea spoon

Oil - 1 table spoons

Curry leaves – 2 springs

Sugar – ½ - 1 tsp

Salt - to taste

1. Heat 1 tsp of oil in a pan and add coconut and fry until brown colour.

2. Then add coriander powder, chili powder, turmeric powder and fry for a minute. Remove from heat.

3. Allow to cool and grind to a smooth paste.

4. Heat oil in a pan and splutter mustard seeds.

5. Add shallots and curry leaves and sauté well.

6. Add the paste to the cooked shallots and mix well and simmer for 2-3 minutes.

7. Then add the tamarind juice, fenugreek powder, sugar and ½ cup of water and allow to boil.

Serve with rice and Enjoy