traditionallymodernfood Ulli Theeyal | Kerala style Small onion Curry Ingredients Roast coconut 1 tablespoon coconut oil 1/4 teaspoon fenugreek seeds 1 tablespoon coriander seeds 5 red chilli 1/4 teaspoon pepper 5 small onion 1 cup coconut 1/4 teaspoon turmeric powder Temper 1 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds Curry leaves few Theeyal 100 grams small onion 2 + 1/2 cup tamarind water Required salt 1/2 teaspoon jaggery 3/4 cup water Instructions Roast coconut 🧅Add oil to pan and Heat 🧅Furthermore add dried red chillies, coriander seeds, pepper, and fenugreek seeds; mix well 🧅Add small onions and give a quick mix 🧅Furthermore, add coconut and saute till they are dark golden brown. Make sure to keep stirring to avoid burning the coconut 🧅Finally, add turmeric powder and mix well Grind coconut 🧅allow the mixture to cool down and grind without adding water 🧅Furthermore, add around 1 tablespoon of water and grind it into a fine paste 🧅Finally, add 1/4 cup of water; grind again Temper 🧅In the same pan, heat coconut oil 🧅Add mustard seeds and fenugreek seeds; splutter 🧅Furthermore, add curry leaves and roast keep the curry leaves aside Shallots curry 🧅Add small onions. Sauté the onions until they turn translucent and slightly change color 🧅Furthermore, add tamarind water and the required salt; mix well and boil for 10 minutes 🧅Now add the ground coconut paste, water, and jaggery; boil for 10 minutes 🧅Turn off the stove 🧅Finally, add roasted curry leaves; mix well and serve #ullitheeyal #theeyal #keralastyle #keralarecipes #KeralaFood #SouthIndianFood #IndianCuisine #Foodie #InstaFood #Vegetarian #recipereels #reelstrending