ഈ കറി കൂട്ടി ഒന്ന് ചോറുണ്ടു നോക്കൂ…വ്യത്യസ്തമായ ഒരു ഉള്ളി കറി|| Shallots in tamarind gravy

Ingredients:
Shallots / Pearl onions – 200g
Ginger – 1 medium piece (Finely chopped)
Green chilly – 4 small
Curry leaves
Tamarind (Soaked and juice extracted)
Coconut milk – 1¾ cup

Mustard seeds – 1 tsp
Fenugreek – ¼ tsp
Dry red chillies
Turmeric powder – ½ tsp
Peppercorns – 12 (Crushed)
Coriander powder – 1½ tsp
Red chilly powder – 1 tbsp
Asafoetida / Hing
Jaggery – A small piece
Salt
Coconut oil

Steps:
Heat coconut oil in a clay pot.
Add mustard seeds and let it splutter.
Add fenugreek.
Add ginger, green chilly and curry leaves.
Add dry red chillies.
Add shallots and mix well.
Add turmeric powder. Sauté till the raw smell goes away.
Add crushed pepper.
Cover and cook on medium flame for 5 minutes.
Cook uncovered till it becomes soft.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Add tamarind extract and salt.
Increase the flame and bring it to boil.
Cover and cook on low flame for 5 minutes.
Add coconut milk, asafoetida and jaggery.
Adjust salt and tamarind at this stage.
Increase the flame and bring it to boil.
Cover and cook on medium flame till the gravy thickens and oil starts to separate.
Switch off and leave it covered for 10 minutes.
Enjoy the ulli curry with rice.
The curry can be stored at room temperature for upto 3 days.

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