Ulli Puli / Pearl Onions in a Spicy Tamarind Sauce

Ingredients (Serves 3)

1. Pearl onions / kochulli – Around 40, sliced

2. Coconut tidbits / thenga kothu – 2 tbsp

3. Tamarind – Small lime-sized or to taste (Soak the tamarind in 1/4 – 1/2 cup hot water for 15 minutes and extract its juice)

4. Turmeric powder – 1/4 tsp

5. Chilly powder (you can use kashmiri chilly powder) – 2 – 2.5 tbsp

6. Fenugreek powder / uluva podi –  2 pinches

7. Salt – To taste

8. Coconut oil – 2 – 3 tbsp

For seasoning

1. Coconut oil – 1 tsp

2. Mustard seeds – 1/4 – 1/2 tsp

3. Curry leaves – A few

Method

1. Heat oil in a pan and saute the coconut cuts and sliced pearl onions adding little salt.

Saute until pearl onions turn light brown.

2. Bring down the heat. Add the turmeric, chilly and fenugreek  powder. Saute until the raw smell is gone.

3. Add the tamarind juice and bring to a boil. If the gravy is very thick, add little water. Check for salt. Switch off when it reaches a medium-thick consistency.

4. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves. Pour over the curry. Enjoy with rice, curd and a thoran/mezhukkupuratti.