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.


This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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