Ulli Theeyal recipe

Ingredients :
Shell Onions          1 cup    
Green Chilli           2 or 3    
Ginger                  Cut into small pieces
Garlic                   2 cloves    
Coconut                3/4 cup Grated
Black pepper         1/2 teaspoon    
Cumin Seeds         1 teaspoon    
Aniseed               1/2 teaspoon    
Turmeric Powder    1/4 teaspoon    
Red Chilli Powder  1/2 teaspoon    
Coriander Powder  2 teaspoons     Grated
Tamarind              Small piece     Sock in 1/2 cup water
Salt                     To taste    
Curry Leaves         8 - 9    
Red Chilli             1 medium sized    
Oil                       3 tablespoons    
Mustard Seeds       A Pinch

Method:

1. Heat a heavy bottomed pan, put the grated coconut, pepper, cumin seeds, aniseed, and dry roast (without oil), at medium heat. Keep mixing with a wooden spoon, taking care not to burn the coconut. Roast till the coconut turns deep brown in color.
2. Add coriander powder, chilli powder, and turmeric powder, roast little more, at low heat. Grind this masala with little water, to make a smooth paste, keep aside.
3. Strain the tamarind water, into a cup, should be made around 1 cup by adding water.
4. Take 2 tablespoons of oil in a pan, and heat it.
5. Add the cut onions, ginger, garlic, and green chillis, and fry till the onions become golden brown.
6. Add the tamarind water, and salt, and wait till the onions are cooked.
7. Add the grinded mixture, mix well, and let it boil for 2 more minutes, remove from heat. Note that the curry should not be too waterey, neither it should get too thick.
8. In a small pan heat a tablespoon of oil, put some mustard seeds, when they start sputtering, add a red chilli, and the curry leaves, fry them, and them pour over the curry.
9. Your theeyal is ready., serve hot with rice.