Ingredients and Method
small onions / shallots 15 whole peeled
green chillies 2 chopped
tamarind 1 goose berry size
coconut grated 1 cup
small onions chopped 3
garlic clove chopped 1
coconut oil 2 tea spoons
curry leaves few
perumjeerakam/ fennel seeds 1 pinch
coriander powder 3 tea spoons
chilly powder 1 or 2 tea spoons
turmeric powder 1 tea spoon
Heat coconut oil. Fry small onions and garlic. when it turns brown, add coconut, fennel seeds and curry leaves. Stir until the coconut turns brown. Then add all powders and stir for few seconds only. Remove from fire. When this cools, blend them with 1/2 cup water.(Or use enough water to make it a thick solution)
Heat 1 table spoon oil. Saute small onions and green chillies. When it begins to transparent, add tamarind water about 1/2 cup. Put salt and tomato chopped and let it boil. Add blended coconut mixture and boil. When oil floats on top, remove from fire.
Heat 2 tea spoons of coconut oil, splutter mustard seeds, fry dry red chily and curry leaves.Pour them into the curry.
You can make this in an easy way.
For this start from the end. Do the seasoning first and saute small onions and green chillies in this and boil with tamarind water, tomato and blended coconut mixture. Add enough salt.
Other Theeyal Recipes,
Kaippakka / Bittergourd Theeyal
Chemmeen / Prawns Theeyal