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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Small onions(frozen can be used, Kunjulli) - 200 gm
- Green chillies(sliced) - 3 nos
- Onion(chopped) - 1 no
- Ginger(chopped) - 1 inch
- Grated Coconut - 1 1/2 cups
- Turmeric powder - 1 1/2 tsp
- Kashmiri chilli powder - 2 tsp
- Coriander powder - 2 tsp
- Tamarind(make a syrup by adding luke warm water) -
- Curry leaves(A few) -
- Dry red chilly(Kollamulaku) - 1 no
- Mustard seeds - 1 tsp
- Salt(As reqd) -
- Oil - 3 tbsp
- Water - 1 cup
Ingredients
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Instructions
- Heat the pan or kadai.
- Add coconut and fry till it turns golden colour.
- Add the turmeric, chilli and coriander powder and fry for a minute.
- Keep it aside and let it cool.
- Heat 2 spoons of oil in a kadai.
- Splutter mustard seeds.
- Add chopped onion, ginger and green chillies and saute.
- Add sliced kunjulli and mix well.
- Add salt and mix for 2 minutes. Keep aside.
- Grind the coconut mixture and add it to the ulli mixture.
- Add 1 cup of water and cook for 10 minutes on medium flame.
- Add tamarind, mix well and cook for another 5 minutes.
- Add curry leaves and a spoon of oil on top of it, cover and keep aside.
- :- Serve after 15 - 20 minutes.
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2 comments
very delicious my husband and me liked it very much . five stars
very tasty…good with meals…we all liked it