RECIPES OF INDIA

Theeyal

Ingredients

1 cup

2 large

1 cup

1 tsp

3 cloves

1 tsp

1 tbsp

1 tbsp

1 tsp

2 tsp

Few

Shallots (or pearl onions)
Onions (peel and chop finely)
Coconut (grated)
Coriander seeds
Garlic
Methi seeds
Tamarind extract
Chili powder
Turmeric powder
Oil
Curry leaves
Salt (adjust to taste)

1. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions
2. Saute well and when browned, add the curry leaves, coriander seeds and methi seeds
3. Stir for a few more minutes and remove and keep aside
4. On a low heat, dry roast the coconut till light brown
5. When cool, blend the coconut with the onion mixture adding a half cup of water
6. Heat the remaining oil in a saucepan and add the mustard seeds
7. When they pop, add the curry leaves and remaining onions and shallots and stir till browned
8. Add the tamarind extract and 1/2 cup water and salt
9. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes
10. Serve hot with steamed rice