A Perfect combination with steamed rice !!!
Ingredients
Shallots/Cheriya ulli: 1 Cup
Tamarind: 1 Gooseberry size
Grated Coconut: 1/2 Cup
Dried red chilly: 4 - 5
Coriander Seeds:1 Table Spoon
Cumin seeds: 1/4 Tea Spoon
Black pepper corns: 6 - 8
Asafoetida: A Small Piece or 2 pinch of asafoetida powder
Fenugreek seeds: 1/4 Tea Spoon
Turmeric powder: 1/4 Tea Spoon
Coconut oil : 4 - 5 Table Spoon
Salt
Water
Curry Leaves
For Seasoning
Coconut oil: 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Dried Red Chilly: 2 - 3
Cooking Time: 20 minutes
Method
Chop the shallots and keep aside. No need for fine chopping
Soak tamarind in water and keep side
To a pan pour 2 table spoon coconut oil and add dried red chilly, coriander seeds, cumin seeds, black pepper corns, asafoetida and fenugreek seeds and saute for 2 minutes.
To this add grated coconut and fry till the coconut becomes light brown in color
Make sure you roast everything in medium heat.
Let this cool a bit and grind it to a fine paste adding enough water
To a pan add 1 table spoon of coconut oil and saute the shallots for 5 to 6 minutes
Squeeze the tamarind well and add the water to the shallots
To this add turmeric powder and salt and allow it to cook well
Add the coconut paste with enough water and allow it to boil well
Add curry leaves and reduce the flame and allow it to boil for another 4 or 5 minutes and then switch off the flame
Pour coconut oil to a pan and add mustard seeds and once it finishes spluttering add dried red chilly and allow it to change color
Now pour this on top of the theeyal
Enjoy with a cup of steamed rice.
Note
Adjust the spice levels as per your taste
Add water as per the thickness required for the gravy
You can add a few curry leaves while frying coconut also
Can make variations using Bitter gourd, Yam, Brinjal, Ladies finger etc
Can substitute coriander seeds and dried red chilly with coriander powder and red chilly powder. But add it only after the coconut is fried well.
Ingredients
Shallots/Cheriya ulli: 1 Cup
Tamarind: 1 Gooseberry size
Grated Coconut: 1/2 Cup
Dried red chilly: 4 - 5
Coriander Seeds:1 Table Spoon
Cumin seeds: 1/4 Tea Spoon
Black pepper corns: 6 - 8
Asafoetida: A Small Piece or 2 pinch of asafoetida powder
Fenugreek seeds: 1/4 Tea Spoon
Turmeric powder: 1/4 Tea Spoon
Coconut oil : 4 - 5 Table Spoon
Salt
Water
Curry Leaves
For Seasoning
Coconut oil: 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Dried Red Chilly: 2 - 3
Cooking Time: 20 minutes
Method
Chop the shallots and keep aside. No need for fine chopping
Soak tamarind in water and keep side
To a pan pour 2 table spoon coconut oil and add dried red chilly, coriander seeds, cumin seeds, black pepper corns, asafoetida and fenugreek seeds and saute for 2 minutes.
To this add grated coconut and fry till the coconut becomes light brown in color
Make sure you roast everything in medium heat.
Let this cool a bit and grind it to a fine paste adding enough water
To a pan add 1 table spoon of coconut oil and saute the shallots for 5 to 6 minutes
Squeeze the tamarind well and add the water to the shallots
To this add turmeric powder and salt and allow it to cook well
Add the coconut paste with enough water and allow it to boil well
Add curry leaves and reduce the flame and allow it to boil for another 4 or 5 minutes and then switch off the flame
Pour coconut oil to a pan and add mustard seeds and once it finishes spluttering add dried red chilly and allow it to change color
Now pour this on top of the theeyal
Enjoy with a cup of steamed rice.
Note
Adjust the spice levels as per your taste
Add water as per the thickness required for the gravy
You can add a few curry leaves while frying coconut also
Can make variations using Bitter gourd, Yam, Brinjal, Ladies finger etc
Can substitute coriander seeds and dried red chilly with coriander powder and red chilly powder. But add it only after the coconut is fried well.
No comments:
Post a Comment