Ulli theeyal

Ingredients

Small onion(each sliced into two) Grated Coconut Tamarind (paste)   Green chilli (sliced) Ginger  (minced)  Pepper Cumin seed aniseed turmeric powder   coriander powder chilli powder     Salt                               to taste Curry leaves Oil                                 as needed

Preparation

Dissolve tamarind in a cup of water and keep aside. Roast grated coconut, cumin seed, aniseed and pepper in a pan stirring continuously till the coconut turns golden brown.  Add coriander powder, turmeric powder and chillipowder and mix well.  Be careful not to burn the  mixture.  (The smell of burned turmeric is really annoying.)   Take off from heat and grind the mixture into a thick paste ande keep aside. Heat some oil in a pan and add onion, ginger, green chilli and fry them till cooked.  Add tamarind water and salt and cook for 5 minutes.  Add the coconut paste, mix well and take off from the heat.   Onion theeyal may be served hot or cold with rice.  It forms one of the ingredients of the traditional kerala “Sadhya”