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Ulli Theeyal


Taste a simple ethnic delicacy.

Small onions (shallots) - 100 g
Coconut (grated) - 100 g
Coconut oil - 50 ml
Fenugreek seeds - 5 g
Mustard seeds - 5 g
Curry leaves - few sprigs
Red chilli (whole) - 5 g
Tamarind - 10 g
Jagery - 5 g
Salt - to taste
Aniseeds - 5 g
Pepper corn (whole) - 10 g
Coriander seeds - 10 g
Garlic flakes - 3
Cumin seeds - 5 g

Method of preparation
Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic. Saute the peeled sliced shallots in coconut oil till it becomes brown. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes. Add the curry paste to the mixture and cook for further 4 minutes. Check for seasoning. Garnish with curry leaves and serve piping hot. 
Courtesy : Club Mahindra, Idduki.

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