Onam Special Theeyal


Onam Special Theeyal

Prep Time: 15 minutes

  • Shallots -1/2 kg
  • Tamarind – 2 lemon sized balls
  • Coconut – 2.5 cup grated
  • Red chillies – 2tsp
  • Coriander seeds – 1 tsp
  • Turmeric – 0.25 tsp
  • Jaggery to taste
  • Salt
  • Oil
Soak tamarind in 1 cup of warm water. Soak till soft and mash into a pulp. Now peel and slice the shallots. In a pan, heat oil and add onions and fry. Fry coconut in 2 tsp oil, stirring constantly till fragrant and brown. Do this over a low flame or the coconut will burn and take your time over it. Proper caramalisation of the coconut is what adds the critical nutty rich flavour to this dish. Add the spices and stir fry till the colour deepens to a rich deep brown. Then grind the roasted coconut with the least possible amount of water. In a pan, heat oil, add mustard and curry leaves. Add fried shallots, ground coconut and about half a cup of water and stir through. Now add salt, tamarind and jaggery and boil for 10 minutes and serve.

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