Ulli Theeyal/Varutharacha Ulli Curry

This is one of the dish i learned when my marriage was fixed and guess for whom? Ofcourse for my betterhalf.

UPDATED: I added this recipe here during the initial days of my blog and so you can't find step by pictures and elaborated descriptions. I will try to update all very soon.

Ingredients:

Small onion/kunjulli-20+4(skin peeled)

Grated coconut-3/4 cup

Dry red chilly-5

Coriander powder-1&1/2 tspoon

Tamarind-1 big gooseberry size

Salt to taste
Oil-as needed

To Temper:

Oil-1 tspoon

Mustard-1/2 tspoon

Curry leaves-1 sprig

Preparation:

1. Soak tamarind in hot water and extract the juice. Keep it aside.

2. Heat water in a cooking vessel and add onions to it with needed salt.

3. Once it starts to boil add some tamarind juice and allow onions to cook well.

4. Meanwhile heat 1 tblspoon of oil in a pan.Add grated coconut into it and stir continously in medium flame.

5. After 3 to 5 minute add red chilly and small onion(around 4 in number) to the grated coconut

(if dry red chilly is not available add chilly powder at the end).

6. Saute well so that the color of coconut turns brownish. Take cure not to burn it. 

7. Turn off the stove and add coriander powder to it and saute well. Remove the vessel from the stove and allow to cool.

8. Grind the cooled mixture in a mixer and make a fine paste by adding little water.

9. Once the onions are cooked well add the ground paste into it.

10. Add tamarind juice and salt to your taste and mix well (add water if u want the content to be more watery).

11. Mean while heat oil in  a pan and Temper (kaduvarukkal) with the ingredients(oil,mustard, dry chilly,curry leaves).

12. Pour the kaduvarukkal mixture into the curry and allow it to boil. Once it starts boiling switch off the flame. Your ulli theeyal is now ready.

Have it with hot rice/dosa/idly/chappathi of your choice