Ulli Theeyal

Soak the Tamarind in 100ml warm water for 15 minutes, then extract the pulp and discard the solids. Set aside the Tamarind pulp.

Heat 15 grams of Coconut oil in a pan. Add the Grated coconut and roast on medium-low heat until it turns golden brown. This will take about 8-10 minutes.

Add the Coriander powder, Red chili powder, and Turmeric powder to the roasted Grated coconut. Sauté for another 2-3 minutes until fragrant, ensuring the spices do not burn.