Theeyal - Southern Style

Ingredientsfor 5 servings

• Vegetables
• 1 cup Desiccated coconut or finely grated raw coconut
• 15 nos Pearl onion/button onions (Kunjulli)
• 1 tsp Split urad dal (Uzhunnuparippu)
• 1/4 tsp Fenugreek seeds add only if using fish (Uluva)
• 1 tbsp Red chilly powder
• 11/2 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• Curry leaves (for seasoning
• Oil (for sauteeing vegetables and for seasoning
• 2 tbsp Tamarind paste thick
• Salt, to taste

Preparation

1. Step 1

   Dry roast coconut, dal, 2 small onions and curry leaves.

2. Step 2

   When evenly browned(this is very important), add chilly, coriander and turmeric powders.

3. Step 3

   Grind it to a very fine paste.

4. Step 4

   Cook the vegetables in oil, until cooked soft.

5. Step 5

   If you use onions/lady`s finger/bitter gourd, it tastes more good if sauteed until brown.

6. Step 6

   If fish is used, I suggest cooking with small amount of water rather than frying.

7. Step 7

   Add tamarind paste to veg.

8. Step 8

   Add the ground masala paste, enough water and salt to taste and simmer in low fire.

9. Step 9

   Season with fried small onions, dried chillies and curry leaves.

10. Step 10

    Goes well with rice.

11. Step 11

    Add 4 - 5 pepper corns to masala if using fish.

12. Step 12

    *For vegetables, you can use either small onions only, or brinjal/eggplant or small onion and lady`s finger or mixed veg like tomato, carrot, kovakka, drumsticks or dried fish like nettholi and small onion or fresh prawns and onion. Or mushroom and onion what ever ingredients you use preparation method is almost the same. I have tried with almost all of those combinations and always it turned out tasty.