Ulli Curry (Side-dish for idli and dosa)

Ingredients (Serves 4)

1. Coconut oil – 3 tbsp

3. Mustard seeds – 1/2 tsp

Dried red chilly – 1, broken

4. Onion – 2 medium, thinly sliced and halved

Curry leaves – A few

5. Turmeric powder – 1/2 tsp

Kashmiri chilli powder (good quality) – 1 tbsp

Coriander powder – 1.5 tbsp

Hing / kaya podi – 1 pinch

6. Hot water – 1 cup

7. Salt – To taste

Method

Heat coconut oil in a kadai over medium-high heat. Splutter mustard seeds and fry dried red chilly. Next add onion, few curry leaves and a pinch of salt. Cook until onion turns golden brown. Bring down the heat to low. Add turmeric powder, chilli powder, coriander powder and hing. Cook really well until their raw smell disappears. Add 1 cup hot water and mix well. Bring to a boil. Cook covered for 10 – 15 minutes over medium heat, stirring in between, until the gravy turns thick and oil separates. Taste-check for salt. Switch off. Serve with dosa/idli.