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Theeyal
Ingredients
1 cup Baby onions
Curry leaves - 5 to 6 nos.
Mustard seeds - 1/2 teaspoon
Tamarind paste - 2 tablespoons
Asafoetida - 1 pinch
Grated coconut - 1/2 cup
Red chillies - 7 nos.
Coriander seeds - 1 tablespoon
Cumin seeds - 1/4 teaspoon
Black peppercorns - 7-8 nos.
Turmeric powder -1/4 teaspoon
Oil -3 tablespoons
Salt to taste
Preparation
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice
Ingredients
1 cup Baby onions
Curry leaves - 5 to 6 nos.
Mustard seeds - 1/2 teaspoon
Tamarind paste - 2 tablespoons
Asafoetida - 1 pinch
Grated coconut - 1/2 cup
Red chillies - 7 nos.
Coriander seeds - 1 tablespoon
Cumin seeds - 1/4 teaspoon
Black peppercorns - 7-8 nos.
Turmeric powder -1/4 teaspoon
Oil -3 tablespoons
Salt to taste
Preparation
Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder.Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice
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