ULLI THEEYAL

ULLI THEEYAL

INGREDIENTS 

Shallots - 1 cup sliced
Red Chilli Powder - 3 Tsp
Turmeric Powder - 1/2 Tsp
Cumin Powder - 1 /2 Tsp
Tamarind Pulp - 3 Tbsp
Jaggery - 1 Tsp grated
Salt - To Taste 

INGREDIENTS TO TEMPER 

Coconut Oil - 3 Tbsp
Mustard Seeds - 1 Tsp
Curry Leaves - 2 Sprigs

INGREDIENTS TO ROAST

Coconut - 1 cup grated
Coriander Seeds - 1 Tsp
Dry Red Chillies - 4
Garlic Cloves - 4
Shallots - 4
Fennel Seeds - 1/4 Tsp
Fenugreek Seeds - 1/4 Tsp

Salt - A Pinch
Coconut Oil - 1 Tsp

METHOD 

Heat 1 Tsp of oil in a pan and roast all the ingredients to a rich brown colour
Allow the mixture to cool at room temperature and then grind it to a smooth paste
Heat oil in a pan and add ingredients to temper 
When they crackle up add in the sliced shallots and sauté till golden brown colour
Add in the spice powders and sauté for a two minutes 
Add in the ground paste salt to taste and sauté for nearly five minutes
Add tamarind pulp jaggery and required amount of water
Simmer and boil theeyal till thick and oil floats on top

Notes
Using a little extra oil adds richness and taste to the gravy
For a gravy consistency of ulli theeyal add 1/4 - 1/2 cup of very thick coconut milk before removing pan from stove and simmer for two minutes 

If adding coconut milk increase amount of chilli powder

Mom never adds fennel seeds but grandma does ... I prefer the latter
Adjust ingredients to suit your palate