Wednesday, August 20, 2008

Theeyal



Ingredients


Oil - 3 tbspn
Mustard - 1 tbspn
Baby onion - 7 to 8 nos
Tomato - 2 nos
Turmeric powder - ¼ spoon
Salt to taste
Tamarind juice

For grinding


Red chilly - 5 to 6 (depending on spicy flavor)
Urad daal - 2 tbspn
Dhaniya - 3 tbspn (to be more than urad daal)
Rice - a pinch
Coconut - 4 tbspn


Fry coconut separately to golden brown and fry all other ingredients separately & grind it to coarse.


For seasoning/ Tadka


Coconut oil - 1 tbspn
Mustard - 1 tbspn
Curry leaves - a bunch


Method


1. Pour 3 tbspn of oil in a kadai/sauce pan, add mustard when it start splutters, as baby onions and fry well.
2. Add tomato, salt and fry for 3 to 5 minutes
3. Add tamarind juice, turmeric powder and allow it to boil 2 minutes
4. Then add the grinded mix gently and allow it to boil well, till the raw smell is gone
5. Do the seasoning, spicy theeyal is ready to serve.


Note : Theeyal should be thick, so add tamarind juice extract accordingly

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