How to make Ulli Theeyal

• Soak the shallots in water for 15 mins, the skin will peel off very easily.
• Meanwhile, soak the tamarind in 1 cup of water and extract the pulp. Strain and repeat until you extract all the pulp.
• Take this thick tamarind extract in a kadai or a pan. Add more water if required along with peeled shallots, turmeric powder, and salt. Bring it to a boil.
• When the water starts to boil, simmer and cover with a lid. Cook until the shallots are soft.
• While the tamarind water is getting cooked, heat a kadai with 1 teaspoon oil and saute the dry chilies, shallots along coriander seeds and coconut.
• Saute until everything is well roasted, transfer to a plate and allow it to cool down.
• Once it is cooled down, grind to a smooth paste with enough water.
• Now add this to the simmering gravy and mix well.
• Let this come to a boil, simmer again for few minutes until the gravy thickens.
• Heat a small pan with oil, temper with mustard, curry leaves, and pour it over the simmering gravy.
• Let the gravy cook on high for five minutes and remove.
• Serve hot with rice.