1. Shallots – 2 cups, thinly sliced
2. Greenchilly – 1 slit
3. Grated Coconut-1.5 cup (powder it slightly in your mixer/grinder)
4. Tamarind –a small lime sized ball / to taste
5. Red Chilly Powder – 1 tsp
6. Coriander Powder- 1 tbsp (heaped)
7. Turmeric Powder-1/2 tsp
8. Mustard Seeds – 1/2 tsp
9.Curry Leaves – 1 sprig+1 sprig
10. Whole red chillies – 2
11. Jaggery – 1 tbsp. / as needed to balance the flavors
12. Salt – to taste
13.Coconut Oil – as needed
15. Cumin powder – 1/4 tsp
16. Fenugreek powder – a pinch
Soak tamarind in 1/2 cup of warm water and take the extract from it. Strain and keep aside.
Heat 1 tbsp of oil in a small pan and roast coconut and 2 big shallots till golden brown and crispy on low heat. Add chilly powder, coriander powder, cumin powder and turmeric powder and stir fry for 2 minutes. Keep aside and let cool. Grind it to a smooth fine paste adding little coconut oil if necessary.Don’t add water.
In another pan, heat 2 tbsps of coconut oil and add 1/2 tsp mustard seeds. Let them splutter. Add the dry red chillies, sliced shallots, slit greenchilly, curryleaves & a pinch of salt. Fry till the shallots turn brown in colour. They should be crunchy also.
Now add tamarind water, 1 tea mug / 1.5 cups of water, the coconut paste and jaggery. Bring to a boil. Reduce heat to medium and let the theeyal boil further for 5 minutes / till the oil floats on top. Check for salt and jaggery and add more if needed. Add the powdered uluva & mix. Remove from heat.