Ulli Takkali Perakku

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  1. Onion -2 No
  2. Tomato -2 No
  3. Green Chilli -2 No
  4. Ginger – 1tsp chopped
  5. Mustard seeds- ¼ tsp
  6. Coconut- 1 ½  cup
  7. Yogurt – ½ cup
  8. Red chilli -2 nos

For Tempering

  1. Coconut oil ( or any cooking oil) -1 table spoon
  2. Mustard- ½ tsp
  3. Coconut – 1 table spoon
  4. Curry leaves – 2 sprig
  5. Red Chilli- 1 No



  1. 1 . Mince the onions, tomato, green chilli, ginger  and put into a bowl and add ½ tsp salt and nicely mix with hand for few minutes and keep it aside.
  2. Heat a pan and dry roast the red chilli, till it changes it color and gives out a pleasant aroma( note – do not burn the chilli). Make a paste of coconut, ¼ tsp mustard, roasted red chilli and yogurt. The paste should be very smooth. Add water if required.
  3. Pour the coconut mixture to the bowl with onion tomato mixture. Add little water and make it gravy consistency. Add salt as per the taste.
  4. Heat 1 table spoon of coconut oil, add mustard. When it sputter add 1 table spoon of grated coconut and fry it is golden brown, add red chilli and 2 sprig of curry leave. Add it to the bowl mix well. Serve it with rice.

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