Urulakkizhangu Ulli Theeyal (Potato Small Onion Theeyal)
 |
| Ingredients: |
|
|
| Potato |
- |
2 Nos (Medium size) |
| Small onions |
- |
100 gram |
| Grated Coconut |
- |
2-½ cup |
| Coriander powder |
- |
3 tsp |
| Green Chillies cut into round |
- |
2nos |
| Tamarind |
- |
|
| Curry leaves |
- |
2 sprigs |
| Oil |
- |
2tsp |
| Salt |
- |
To taste |
|
 |
| Chilli powder |
- |
1 tsp |
| Mustard seeds |
- |
1 tsp |
| Red Chilli |
- |
2 nos |
|
Method
Slice the potatoes in to ½ length size. Clean the small onions and cut it into lengthy pieces. Fry the grated coconut, coriander powder and
chilli powder without using oil. Saute it well till the mixture gets coffee brown colour. Finely grind the mixture without using
water and set aside.
Put potatoes and small onions in a vessel and allow it to get half boiled. Then add the finely
ground coconut mixture and keep it in medium flame for 6-7 minutes and set
aside. Add tamarind pulp
and salt and keep stirring.
Take a pan and season with mustard seeds,
red and green chilies and curry
leaves. Pour it in on top of the prepared Theeyal.
| 
