ULLI THEEYAL / PEARL ONIONS IN  TANGY ROASTED COCONUT SAUCE
Ria's Collection
Ria's Collection
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Ingredients

  • 5 th standard, Perappan
  • 100 m away from our school which in simple words meant, I get to eat piping hot lunch everyday
  •  
  • Ingredients
  • 1 c pearl onions/kunjulli/chommanulli
  • 5 green chilies/serrano
  • 11/2 c freshly grated coconut
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • Salt
  • Tamarind, lime size soaked in 1/2 c water.
  • Water

Instructions

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