Theeyal - Urulakizhangu - Ulli

Theeyal is a Kerala special which has the typical kerala ingredient - Coconut...
But then theeyal is the only way I like to take bittergourd. The below is the method to make Urulakizhangu(potato) - ulli(onion) theeyal.

Variations: You can make theeyal in the same way with a variety of vegetables like bittergourd, brinjals, bottlegourd, gherkins, zucchini, potatoes etc. An interesting dish can be made the same way using cauliflower or broccoli too.

Ingredients
1/2 cup baby Onions peeled
3 mediun sized potatoes, peeled and diced into small pieces
1 stalk Curry leaves
2 whole Red Chillies
1/2 tsp. Mustard seeds
2-3 pinches Asafoetida
2 tbsp. Tamarind pulp thick
1/2 tsp. Sugar
Salt to taste
2 tbsp. Coconut Oil

For grinding:
1/2 cup Coconut grated
5 whole Red Chillies
1 tbsp. Coriander seeds
1/4 tsp. Cumin seeds
7-8 Peppercorns
1/4 tsp. Turmeric powder
1 tsp. Oil

Preparation
For grinding:
Heat oil in a small pan. Add coconut and roast till light brown. Add all other ingredients except turmeric. Stir-roast till aroma exudes. Add turmeric. Stir and cool. Powder fine. Keep aside.
To proceed:
Heat oil, add seeds, curry leaves, and whole chillies.
Allow to splutter, add asafoetida, potato and onions.
Saute for 4-6 minutes. Add browned spices and stir-cook.
Add 1 1/2 cups water, tamarind pulp, salt, sugar and bring to boil. Check whether potatoes are cooked properly.
Serve hot with plain hot steamed rice / roti.

Note: If you don't have whole red chillies and coriander seeds, Dont worry. You can use the powdered version. Just that you add the powder towards the end of roasting the coconut for grinding. Dont keep it long on. Please make sure that your diced potatoes are thin. This will reduce the cooking time. Another suggestion is about the amount of tamarind to be added. Decide the quantity based on your taste buds.