Kunjulli / Small onions curry

 
Ingredients needed for Kunjulli Curry 

2 cups of Small onions sliced fine

4 green chillies

handful curry leaves

Roast all the ingredients and grind to a smooth paste  

1 1/2 cup grated coconut

1/4 tsp cumin seeds

1 tsp coriander powder

2 tsps chilli powder

1/2 tsp turmeric powder

2 tbsps coconut oil

tamarind pulp to taste

1/4 cup melted jaggery

Salt to taste

For tempering Kunjulli Curry

2 tsps coconut oil

1/2 tsp mustard seeds

2 chillies broken into bits

handful curry leaves 

2 tbsps coconut cut into small bits  / Thenga Kothu 

How to prepare Kunjulli Curry?

Heat 2 tbsps oil, fry all the ingredients in the to grind list till they are golden. Cool and grind them to a smooth paste.

Heat 1 tbsp oil, fry onions till golden, then add slit green chillies  and curry leaves. 

Now add the ground coconut masala paste , tamarind pulp and a cup of water. Mix well.

Add salt to taste. Add jaggery according to your taste. 

As the gravy thickens remove from fire. 

Heat oil, splutter mustard seeds, chillies, curry leaves and the small coconut pieces  to a golden colour. 

Pour over Ulli curry and serve hot as a side dish. 

Note
Kunjulli is Sambar Venghayam in Tamil and shallots in English