Shallots Curry / Ulli Curry THATTUKADA STYLE

     Week day mornings are really becoming hectic for me now ; i need to be well prepared for the breakfast , lunch and a brunch for the little one. Yes , i need to pack lunch for my husband so, its a busy morning everyday, i have be to well prepared ahead of time , or else i'll surely have fumes from my head. In our household ; Cornflakes or be it any of its kind of breakfast ...which we need to pour in milk and have, is a big NO. Yes we did have it for most of our breakfast before that we have reached to a saturation point now that we cant take it any more.  So, i need to make a proper breakfast anyway. It just depends on my daily thinking , may be Dosa , Idli , Pancakes , Sandwiches ....But a hectic morning doesn't mean that i manage every day breakfast ;) , well sometimes a simple curry make the busy breakfast hours turn really special.  A simple , comfort breakfast curry can just be the perfect Combo to fill our tummy, just as this one.

Thattukada or Roadside shops are a common sight back in our home town. These roadside shops mainly focuses on Breakfast / Dinner dishes like Thattu Dosa , Idlis and so on. Well these Pancake shaped dosa's are mostly sided with Coconut Chutney, Ulli Curry , Egg Omelet , Parippu Vada, Pappadum ( fries ) and a Cup of Tea well that surely makes a Complete Thattukada Style Food. I am surely drooling over when i'm typing these down, surely misses home now !!!
So this is just the way my mom makes it with Shallots , usually the shallots used in this curry is crushed and then added into the gravy , and then cooked. I sauteed it as for my taste buds. I hope atleast some of you there who are by now drooling over the Thattukada Food would surely try this out.

Shallots Curry / Ulli Curry THATTUKADA STYLE

Ingredients:
15 -20 nos Shallots / Kunjulli
1 1/4 tsp Red Chili Powder ( i used Kashmiri Chili Powder )
1/2 tsp Tamarind Extract
a pinch of Asafoetida
1/2 tsp Mustard seeds
1 -2 Dry Red Chili
Salt to taste
Curry leaves
Oil

Method:
Slice the Shallots into medium size.
Heat oil in a Kadai and pop mustard seeds , red chili and curry leaves.
Add in the Shallots ( do not let it turn mushy ) saute for a minute; add in chili powder and asafoetida.
Pour in 1 - 1 1/2 cups of water ,  add in the tamarind extract and salt to taste.
Let it simmer for a few mins and Serve hot with Dosa or Idli.