Mamta
You need a Coconut, garlic, pearl onion, shallots, curry leaves, coriander seeds, red chilli, oil, salt, some spices.
Firstly soak pearl onion in water in a bowl for 20 to 30 minutes. Soaking them makes it easier to peel them.
Also soak ½ tablespoon tightly packed seedless tamarind in ⅓ cup hot water for 20 to 30 minutes.
After 30 minutes, peel the onions and rinse them well in clean water. Keep aside. If the onions are bigger in size.
After 20 to 30 minutes, squeeze the pulp from the tamarind and add in the soaked water.
Heat 2 tbsp of coconut oil in a pan.Then add ½ tbsp of coriander seeds and mix them with the oil. Then add cumin seeds, pepper, methi.
Then add ½ cup tightly packed fresh grated coconut. Mix it. Continuous stirring roast the coconut till it becomes golden.
Saute and add Onion and tamarind pulp, ground roasted coconut and spice paste. Add some spices and mix it well.
Add 2 cup of water and add ¼ tbsp of jaggery and mix again.
Add a tempering of mustard seeds or curry leaves, then let it infuse into the flavor. Keralan Ulli Theeyal is ready.