Preparation time: 20 mins | Cooking time: 30 mins
Theeyal is a well known Kerala dish. This can be cooked with only shallots or brinjal/eggplant or small onion and lady's finger or mixed veg like tomato, drumsticks or mushroom and onion, whatever ingredients you use, the preparation method is almost the same. I have tried with almost all of these combinations and always it turned out tasty. Mushroom is readily available here so I tried this version.
Desiccated coconut or finely grated raw coconut-1cup
Pearl onion/shallots-10 to 15 nos
Red chilly powder-1tbsp
Coriander powder-1 1/2tbsp
Fenugreek powder-a pinch
Curry leaves for seasoning
Tamarind paste(thick)-2 tbsp
Salt to taste
In a pan dry roast coconut and 2 shallots until they are evenly browned (this is very important), then add chilly & coriander powders and fry until they lose their raw smell. Cool it and then make a fine paste. Keep it aside.
Heat 2 tbsp oil in a vessel and saute thinly sliced mushroom and shallots along with turmeric powder until soft. Add the ground masala paste, fenugreek powder, enough water and salt to taste and simmer in low fire. Now add the tamarind paste and cook for about 10 mins.
Season with fried small onions, dried chillies, mustard seeds and curry leaves.
I have been awarded by Collaborative curry with 'Kreative blogger' award.
I would like to share it with
Malar of Kitchen Tantra
Preeti of Relishing recipes
Vrinda of Sankeerthanam
Sarah of Vazhayila
Sushma of Authentic Food Delights
Tina of Kaipunyam.com
Ally of What's cooking today
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3) Place a link to their blog
4) Name 7 things people don't know about you
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Now the hard part :-)
The 7 things people don't know about me
1. I hate a crowded place.
2. I can never give up chocolates.
3. I'm too tempted to buy colourful plastic containers.
4. I hate loneliness.
5. I do not like yellow colour dresses.
6. I love traveling.
7. I hate washing clothes.