Ulli Theeyal

Coconut Masala Preparation:

1. In a large pan, add in the grated coconut, chopped ginger, curry leaves, pepper corns and shallots. Saute until golden brown in color.
2. Simmer and add in the chilli powder, coriander powder, turmeric powder and saute until the mix turns dark brown in color. Remove from flame and allow to cool.
3. Once cooled, blend together the roasted mixture and make a fine paste by adding little water. Set aside.

Curry Preparation:

1. Soak tamarind in ½ cup of water and set aside for 10 minutes.
2. Heat coconut oil in a deep pan, splutter mustard seeds.
3. Add in the sliced shallots, green chilli and saute till the shallots become translucent.
4. Add in the coconut masala paste, salt, tamarind juice(adjust according to your taste), required amount of water and combine well. Cook until the oil separates on low flame. Stir occasionally.
5. Remove from heat and serve warm with rice.