For preparing Kerala Ulli Thoran, first clean the shallots and cut each shallot into four horizontal pieces and chop them.
Use 1/4 of the coconut to just crush along with cumin seeds and chilly powder in a mixer grinder.
:- For the remaining coconut, cut them into small pieces like we use in payasam.
Heat oil in a pan or a kadai.
Splutter mustard seeds, rice, chillies and curry leaves.
Add the cut coconut and saute for 2 - 3 mins.
Add the chopped shallots and saute until it changes its color to golden brown.
Add the turmeric and salt and mix them thoroughly.
Add the crushed coconut and mix them and leave the lid closed for about 2 mins.
Open the lid and keep sauting it until the raw smell of the crushed mixture disappears.
:- Do this on low flame. It may take around 5 - 6 mins for the raw smell to go.
:- Serve as a side dish with rice.