Ulipayala Yerakaram (Onion and Coconut Curry)

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Ulipayala Yerakaram (Onion and Coconut Curry

Rich in Vitamin C and protein and good fat which increases good cholesterol.  Good amounts of B complexes, iron and manganese.

Course Side Dish
Cuisine Indian, South
Keyword Onion and Coconut Curry, Kobera Karam
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • 1 Whole Fresh Coconut
  • 15 Dry Chilies
  • 2 Onions big
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 5 Garlic Cloves

Instructions

  1. First scrape out the fresh coconut and keep aside. Grind the coconut and dry chilies and garlic cloves. First grind and dry chilies and garlic and then add coconut and grind it for a second.

  2. Now cut the onions into small pieces. Take a pan add 3 tsp oil and temper with mustard 1/4 tsp and 6 curry leaves and when they splutter add the onions and fry till translucent then add the ground powder and salt and mix and cover with a lid and let cook for 2 minutes.

  3. When nice aroma starts to come switch off if you want you can add a little more salt.  Serve hot with rice and dal or sambar.  This curry is good with plain rice and ghee too.

  4. Whenever i feel lazy i make this curry and eat it with rice.