To arrange Kerala Type Ulli Theeyal (Kerala Vengayam Puli Kuzhambu Recipe )- (Small Onions Roasted in Spicy Tamarind Coconut Gravy), In a small pan; dry roast the substances – coriander seeds, cumin seeds, purple chillies and coconut till the cococut looses a few of its moisture and turns into golden brown. Cool and mix into a rough paste including just a bit water

Warmth the oil in a heavy bottomed pan; add within the mustard seeds and permit it to crackle. Add within the curry leaves and the halved shallots. saute on medium warmth till the shallots are tender and have turned golden brown. This takes a superb 10 minutes.

As soon as the onions are properly roasted within the oil; add within the tamarind water, asafoetida, turmeric powder, salt and the roasted coconut paste. Stir all of the substances properly and simmer on low warmth for about 10 minutes.

Flip off the warmth and switch to a serving bowl.

Serve the scrumptious spicy Kerala Type Ulli Theeyal (Kerala Vengayam Puli Kuzhambu Recipe ) with scorching steamed rice and ghee or Kerala parotta.