Lately I had posted Ivy Gourd Theeyal recepie.. Today I have prepared Theeyal using small onions/ shallots… In this recepie grated coconut is roasted with few other spices and ground to a fine paste and this is made into gravy.

Let’s checkout the recepie below:

Preparation time: 15 mins

Cooking time: 20 mins

Serves: 5

INGREDIENTS:

• Shallots/ pearl onions: 20
• Freshly grated coconut: 1 cup
• Black peppercorns: 1 tbsp
• Cumin seeds: 1/2 tsp
• Coriander seeds: 1tbsp
• Dry red chilli: 4
• Curry leaves: few
• Tamarind: a small piece
• Turmeric powder: 1/2 tsp
• Salt: for taste
• Coconut oil: 4 tbsp

PREPARATION:

• Soak shallots in water for 10 to 15 mins so that they can be easily peeled off.
• Chop the bigger shallots and keep the smaller ones as it is.
• Heat 1 tbsp oil in a pan, add 3 deseeded and broken dry red chillies, black peppercorns, cumin seeds and coriander seeds.
• Dry roast for some time till the dry chillies change the colour.
• Add grated coconut and roast on low flame till it turns light brown.
• Switch off the flame and keep aside, let it cool down.
• Ground this by adding 1/2 cup water into fine paste.
• In the same pan, add 3 tbsp oil.
• Add shallots and saute till onions becomes soft.
• Add salt and turmeric powder and mix well.
• Soak tamarind in a cup of water and pour the pulp into the pan.
• Add the ground paste with 1 cup of water and cook for 10 mins. Keep stirring in between.
• Cook till the gravy thickens and switch off the flame.
• For tempering, heat a kadai, add 1 tbsp of oil, add mustard seeds and curry leaves. Let it splutter.
• Add dry red Chilli and finely chopped shallots and saute on medium to high flame till it turns brown.
• Add this to the Theeyal and mix.
• Keep it covered for 10 mins before serving .