Monday, December 1, 2008
Theeyal Served with steamed rice,Kuttu curry,pappadam .
This is one of the traditional kerala curry which is served with rice.
Shallots -10 medium peeled and cut into chunks
Tamarind - one golfball size
to make a paste:
coriander seeds-1 1/2tbs
redchillies -3 to 4
mustard seeds-1 tsp
curry leaves-5-7 nos
Soak the tamarind in 2 cups of water and squeeze out the juice and set
In a pan dry roast the coconuts,corrianderseeds,redchillies until coconut
is lightly brown.Grind it to paste with enough water.
In a pan add oil,mustardseeds,chillies and curry leaves.When it splutters
add the shallots and saute until it is lightly brown.Add the tamarind
water,turmeric and salt. Let it simmer for 10-15 miniutes [or until the shallots are cooked]then add the paste and cook for 10-15 miniutes in low flame.
If the theeyal is too thick add some more water when boiling.