Ulli Theeyal

Method

1. 1

   Make theeyal paste: Dry roast 1 cup fresh grated coconut in a pan on medium heat 8-10 minutes until very dark brown. Add 1 tbsp coriander seeds, 4 dried red chillies, half tsp peppercorns. Roast 2 more minutes. Grind to a fine smooth paste with a little water.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Peel shallots: Peel 15-20 small shallots. These are the star ingredient — ulli means small onions.

4. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add whole shallots and fry on medium heat 8-10 minutes until golden all over.

5. 5

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

6. 6

   Add theeyal paste: Add the roasted coconut paste. Stir well and bring back to a boil.

7. 7

   Simmer: Cook on medium heat 10-12 minutes until the theeyal thickens and darkens.

8. 8

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

9. 9

   Add tempering: Pour over the theeyal. Mix gently.

10. 10

    Serve: Ulli theeyal should be thick, dark and deeply flavoured with roasted coconut. Serve with rice as part of Onam Sadhya.