Ulli Theeyal

Onion (Chuvannulli)	200 gm
Tomato	1
Coconut	½  grated
Red dried chilli	4
Coriander powder	1 table spoon
Turmeric	½ teaspoon
Tamarind	One small size
Oil	2 table spoon
Mustard	½ teaspoon
Curry leaves	One sprig
Salt to taste

Cut onion into very thin pieces lengthwise. Fry red chilli, coriander, coconut, turmeric together and grind it to a fine paste. Cut tomato into small pieces.

Heat oil in a pan splutter mustard seeds, add curry leaves, onion, tamarind and tomato. Cover it and cook for 3 minutes stirring in occasionally. Now add the ground paste, add 3 cups of water, mix well and boil it the gravy thickens.