Theeyal

Recipe Ingredients

1 cup	62g / 2.2oz	Shallots or pearl onions
2 cups	125g / 4.4oz	Onions (large)
2		Garlic
1 cup	93g / 3.3oz	Grated coconut
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Methi seeds
1 tablespoon	15ml	Tamarind extract
1 tablespoon	15ml	Chile powder
1 teaspoon	5ml	Turmeric powder
2 teaspoons	10ml	Oil
		Salt - to taste
		Few curry leaves

Recipe Instructions

Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add 1/2 cup of the chopped onions. Saute well and when browned, add the curry leaves, coriander seeds and methi seeds. Stir for a few more minutes and remove and keep aside. Wipe the pan and add the coconut. On a low heat, dry roast the coconut until brown (not burned). When it is cool, blend the coconut with the onion mixture adding a half cup of water.

Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves and remaining onions and shallots and stir until browned. Add the tamarind extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.

Source:
Maya Nair

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