Ulli Theeyal

Ingredients

• - 400g shallots in roasted coconut
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
3. Peel shallots: Peel 15-20 small shallots. These are the star ingredient — ulli means small onions.
4. Fry shallots: Heat 3 tbsp coconut oil. Add whole shallots and fry on medium heat 8-10 minutes until golden all over.
5. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
6. Add theeyal paste: Add the roasted coconut paste. Stir well and bring back to a boil.
7. Simmer: Cook on medium heat 10-12 minutes until the theeyal thickens and darkens.
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. Add tempering: Pour over the theeyal. Mix gently.
10. Serve: Ulli theeyal should be thick, dark and deeply flavoured with roasted coconut. Serve with rice as part of Onam Sadhya.