Happiness depends upon ourselves - Aristotle
"If you want to be happy, be " - Leo Tolstoy
Talking about happiness, good food keeps us all contended and satiated. Don't you agree ? And when the heart warming food is tucked in to on a sunday with the family banters adding the pep, then the happiness quotient is at an all time high. Point in case is this yummy Ulli Theeyal. Ulli is malayalam for shallots aka chinna vengayam. So this gravy is in essence fried shallots in a tangy gravy. It is our very own vatta kuzhambu dolled up with coconuts. Yum !
What's in it :-
- Shallots - a fistful
- Tamarind Paste - 1 to 1 1/2 tbsp
- Water - 2 to 3 cups
- Turmeric Powder - 1/2 tsp
- Salt- to taste
- Coconut -thin slices of 1/2 a coconut
- Coriander Seeds - 1 tbsp
- Black Pepper - 1 tsp
- Red Chillis - 4
Dissolve the tamarind paste in a cup of water and set aside.Dry roast the ingredients till golden brown for the spicy paste. Once it cools down grind them to a fine paste with little water as required. Peel and wash the shallots well and cut in to half . In a thick bottomed pan tip in the oil and and as it warms up let the mustard seeds crackle. Dump the curry leaves and asafoetida along with the shallots. Saute the shallots for 2-3 minutes.Add the tamarind water, turmeric powder ,curry leaves and bring to a boil. Add a cup or more of water and let it simmer for 5-8 minutes. Mix the ground paste in to the simmering shallot tamarind mix and bring to a boil. Simmer it for a few more minutes till you reach the desired consistency, before taking off flame.Serve hot.