For preparing nadan ulli theeyal, first roast grated coconut, onion, coriander powder, chilly powder, turmeric and fenugreek seeds till brown.

Grind them well.

Heat oil, splutter mustard seeds, red chillies and add tomato.

When tomato becomes soft, add the ground paste.

Add salt and tamarind water.

Cook well. Add curry leaves.

When gravy becomes thick, remove from flame.