Ulli Thiyal/ Shallots in coconut gravy

Shallots are part of Kerala Cuisine. It contains more anti-oxidants, vitamins and minerals than onions and garlic. It contains, proteins, dietary fiber, Vitamin C, A, B6, potassium, folate, manganese. It is rich in flavanoids and polyphenolic compounds. 

Ingredients:

Shallots/sambar onions (chopped) – 1 cup

Ingredients for  Roasting:

Coconut (scraped) -1/2 of a coconut

Whole dry red chilly – 6

Coriander powder - 3 teaspoons

Turmeric powder -1/4 teaspoon

Shallots – 2

Fenugreek seeds (roasted and powdered) – ¼ teaspoon

Tamarind – the size of a small lime( or according to ones taste - more or less )

Salt to taste.

For seasoning:

Oil – 1 tablespoon

Mustard seeds – ½ teaspoon

Whole dry red chilly – 2 or 3

Curry leaves – 1 sprig

Preparation:

Soak the tamarind in a cup of water. After 10 – 15 minutes strain and keep aside the tamarind water.

Roast together the scraped coconut, dry red chillies, and 2 shallots. When the coconut turns golden brown, switch off the stove. Add the coriander powder immediately and stir well. Add turmeric powder and allow the mixture to cool. Grind the mixture finely, without adding water.

Meanwhile, place a pan on the stove, add a table spoon of oil. When the oil is hot add the mustard seeds, dry red chillies and curry leaves. When the mustard starts spluttering, add the chopped shallots and sauté it. Keep stirring. When the shallots start to turn transparent, add the tamarind water and cover and cook for 5 minutes on medium heat

Now add the ground coconut mixture into the cooked shallots. Mix well. Add salt to taste. If the gravy seems thick add hot water and bring it your required consistency. Add the fenugreek powder.  Simmer the gravy until oil surfaces.

Serve with rice.