Ulli Theeyal / Shallots in Roasted Coconut Sauce

Heat a pan and add grated coconut along with 2 sliced shallots.

Dry roast for 1 minute over medium flame.

Add coconut oil and again roast until the mixture turns dark golden brown over medium-low heat.

Turn off the flame and add curry leaves, chili powder, and coriander powder.

Mix well and let cool completely.

Transfer the cooled roasted coconut mix to a mixer jar.

Grind into a fine paste without adding water because the oil comes out from the roasted coconut to form a paste, then set aside.

Peel the remaining shallots and cut them into big pieces. Set aside.

Mix tamarind with a little water, mix with your hands, and then strain to create tamarind paste. Set aside.

Heat coconut oil in a kadai or earthen pot. Once hot, add mustard seeds and wait for them to pop.

Add dried red chilies and curry leaves.

Add the cleaned shallots and sauté for 1 minute.

Add tamarind paste, salt, turmeric, and 1/2 cup of water.

Let it boil for 3 minutes.

Add the roasted coconut paste and enough water to achieve the desired consistency.

Boil for 5 minutes over medium to high flame.

Turn off the flame. Tasty Ulli Theeyal is ready to serve.