- Onion (sliced) - 1 no, big
- Green chillies( sliced) - 2 nos
- Tomato (diced) - 1 no
- Grated coconut - 1/2 cup
- Red chilly powder - 1 tsp
- Black pepper powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Garam masala - 1/2 tsp
- Salt - As reqd
- Coconut or Olive oil - 2 Tbsp
- Mustard seeds -1/4 tsp
- Curry leaves - 2 - 3 sprig
- Dried red chillies - 3 nos
- Tamarind - A lemon sized ball (soaked in water)
METHOD:
- Heat oil in a non-stick pan or a kadai.
- Add sliced onion and saute well.
- Add sliced green chillies in it add saute well.
- Add diced tomato and saute well. Do not add water in it.
- Add salt and cook on a low flame, saute well till onion become translucent. cooked well it in oil.
- Heat up another pan or kadai.
- Dry roast coconut, till it turns brown.
- Add red chilly powder, coriander powder and turmeric powder, black pepper powder, garam masala and roast for a few more seconds.
- Grind the above into a fine paste.
- Add the ground paste into the onion-tomato mix and and mix well.
- Cook on a low flame.
- Add 1/4 cup of tamarind juice and cook for a few more mins.
- Heat 1 tsp of oil in another pan or a kadai.
- Splutter mustard seeds.
- Add dried red chillies and curry leaves.
- Pour the above seasoning into the curry and mix well.
- Serve Ulli Teeyal hot with rice.
