Ingredients needed for Chuvannulli Puli
2 cups small onions / chuvannulli
2 tbsps coconut chopped / thenga kothu
Tamarind – Small lime-sized or to taste
Turmeric powder – 1/4 tsp
Chilly powder – 2 – 2.5 tbsp
Fenugreek powder- 2 pinches
Salt – To taste
Coconut oil – 2 – 3 tsp
1 tsp coconut oil
few curry leaves
1/2 tsp mustard seeds
How to prepare Small onions / Chuvanulli puli?
Heat oil in a pan and saute the coconut cuts and sliced pearl onions adding little salt.
Saute until pearl onions turn light brown.
Simmer and add the turmeric, chilly and fenugreek powder. Saute till the raw smell is goes.
Soak the tamarind in 1/4 – 1/2 cup warm water and extract its juice.
Add the tamarind juice to the pan and bring to a boil. If the gravy seems very thick, add a little water and adjust the consistency.
Check for salt. Switch off when it reaches a medium-thick consistency.
Heat oil in a small pan. Splutter mustard seeds and curry leaves. Pour over the curry.
Enjoy with rice, curd, a thoran / mezhukkupuratti and papads.