Not much to say, except that I don’t understand why I am posting the recipes here late, even though everything was in the drafts for sometime now!
Cooking now a days is a chore to be done, and not something done with a passion or love. So the current specialty of the house is
- under-cooked veggies
- watery/spicy sambars or
- burned and charred vegetables.
Visitors – you have been warned!
But despite my current low ratings in the kitchen department, this theeyal turned out to be nice, with that wonderful aroma of roasted coconut!
Serves about 2-3
- Shallots : 1 cup (or 2 big onions)
- Tamarind paste : 1/2 tsp
- Water : 1 – 2 cups
- Turmeric powder : 1/2 tsp
- Coconut : 3/4 cup
- Coriander Powder : 2 tsp (or fresh coriander seeds)
- Chilli Powder : 1 tsp ( or 3-4 red chillies)
- Mustard seeds : 1/2 tsp
- Fenugreek seeds : 1/2 tsp
- Curry leaves, a few
- Peel the onions and wash them. If using big onions, slice them thinly. For pearl onions, you needn’t slice them, though some people prefer to do it that way.
- Heat a pan. If using coriander seeds and red chillies, you need to roast it before adding the coconut. Add the coconut and roast till its brown in color and a nice aroma comes. Take care not to burn the coconut.
- Blend in a mixie with coriander powder and chilli powder to get a smooth paste. You might have to add about a tablespoon or two of water too. Keep aside till required.
- Heat about a tablespoon of oil in a pan and add the onions. Let it turn pink. Mix the tamarind paste and water and add to the pan once the onions turn pink. Bring it a boil, and add the coconut paste and required amount of salt.
- Boil for another 8-10 minutes, till the desired thickness is reached. Do a taste test and adjust seasonings per taste. I like it a bit thick, but still of pouring consistency. Serve with rice and a side dish.