Ulli theeyal

Small onions – 2 cup thinly sliced

Chilli powder- 2 tsp

Coriander powder- 3tsp

Grated coconut – 1 1/2 cups 

Turmeric powder – 1/2 tsp

Coconut oil   – 5 tbsp

Tamarind   – a small ball (soaked in water)

Mustard seeds -1 tsp

Dry red chilli – 3 nos

Curry leaves – a few

Salt  as required

Heat 2 tsp oil in a kadai, add grated coconut, few curry leaves and cumin seeds and saute well. When it turns brown, add coriander powder, chilli powder, turmeric powder and fenugreek powder. fry for a few seconds in a low flame and keep aside. when the mixture is cold, ground along with little water into a smooth paste. Heat oil in a pan. splutter mustard seeds and saute dry red chillies and curry leaves. Add sliced onion and green chillies. saute till light brown in colour. Add tamarind juice and salt mix well. Allow it to boil. When the first boil comes up, add coconut paste and salt. Mix well. Simmer it till the required consistency is reached. Serve with rice.