Onion Curry With Tamarind extract - Ulli Theeyal

Ingredients 

Shallots (Chuvannulli)/ Onion  200 gm

Tomato 1

Coconut   ½ piece  grated

Red dried chilli 4

Coriander powder 1 table spoon

Turmeric  ½ teaspoon

Tamarind One small size ( Socked in water then extract the juice)

Oil 2 table spoon

Mustard ½ teaspoon

Curry leaves  Two  sprig

Salt to taste       

Method of Preparation

Cut onion into very thin pieces lengthwise. Fry red chilli, coriander, coconut, turmeric together for 4 – 5 minutes and  grind it to a fine paste. Cut tomato into small pieces.

Heat oil in a pan splutter mustard seeds, add curry leaves, onion, tamarind extract and tomato.

Cover it and cook for 3 - 4 minutes stirring in occasionally.

Now add the ground paste, add 3 cups of water, mix well and boil it till the gravy thickens.

Garnish it with Coconut pieces.

Serve with rice and Yogurt.