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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 .

 

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