Ulli Theeyal

Ulli theeyal is a onion based Kerala dish which is served with rice. Shallots cooked in a tangy coconut gravy with a beautiful curry leaf flavor. Actualy I made Undhiyu and puri for U but some how deleted the whole post by mistake. I tried to make the undhiyu recipe again but didn't get all the vegetables so I droped it. So I changed the recipe to Ulli theeyal. Here is the recipe U for Ulli Theeyal.
RECIPE SOURCE FROM RAJANI
INGREDIENTS:---
Small onion ----  1 cup (sambar onion/ shallots)
Tamarind paste  ---   1 tea sp
Water    ---- 2 cups
Turmeric powder   ---- 1/2 tea sp
Salt to taste
Oil   ---- 1 tab sp
FOR PASTE:--
Coconut   ---  3/4 cup
Coriander powder  ---  2 tea sp
Chilli powder   ---  1 tea sp
For seasoning:--
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 1/4 tea sp
Few curry leaves
Oil  ----  1 tab sp
                                                    

METHOD:---
1. Peel the onions wash and set a side.
2. In a frying pan dry roast the coconut till light brown color remove and let it cool, add coriander powder, red chilli powder, two tab sp of water and gring in to a smooth paste, set a side.
3. Now heat 1 tab sp oil in a pan add onions and fry till light pink.
4. Mix tamarind paste with 1 cup of water and add to the onions bring to a full boil.
5. Now add coconut paste and one cup more water, salt to taste cook for 10 minutes by that time the gravy became thick enough, reduce the heat to low.
6. Heat a pan with 1 tab sp oil add mustard seeds let them splutter then add fenugreek seeds, curry leaves and switch off the heat, add this tempering to Ulli Theeyal mix well, cover and ket it sit for some time.
Serve hot with rice.
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