Theeyals are traditional Kerala dish made of roasted coconut, spices and tamarind. Shallots Theyal is one of the most authentic Theyal made for special occasions in Kerala. The special aroma that comes from the sauteed shallots is the speciality of this dish. The dark brown color of the gravy comes from the paste made of roasted coconut, tamarind and spices. Theeyals are served with plain rice.
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| Shallot Theeyal |
Shallots(Thin sliced) - 1 cup
Tamarind the size of lime to make tamarind pulp
Fresh grated coconut - 1/2 cup
Whole red chillies - 4
Coriander seeds - 3 teaspoon
Cumin - 1/4 teaspoon
Fenugreek seeds - 1 teaspoon
Turmeric - 1/4 teaspoon
Oil - 4 tablespoons
Salt to taste
To Garnish
Oil - 3 teaspoons
Curry leaves - 2 sprigs
Whole red chillies - 2 - 3 broken to pieces
Mustard seeds - 1 teaspoon
Steps
1. Soak the tamarind in 1/2 cup warm water and squeeze out the pulp and keep aside.
2. Heat 2 tablespoon oil in a pan and saute the whole red chillies, coriander seeds, fenugreek seeds and cumin seeds one by one and keep aside. Add the fresh grated coconut to the remaining oil and saute till it is brown.
3. Grind all the sauteed spices and coconut together to a smooth paste with one cup water and keep aside.
4. In another pan heat 2 tablespoon oil and saute the thin sliced shallots. When the onions sweat and becomes soft add the ground spice paste with coconut to this. Add the prepared tamarind pulp to this with salt and turmeric powder. Add water as needed, the gravy should be thick. Bring to a boil simmer few minutes and turn off heat.
5. In another pan heat the oil for garnish. When the oil gets hot add the mustard seeds. Once the seeds splutter add the broken pieces of red chilly and curry leaves to the oil. Saute few minutes and pour over the prepared Theeyal.
Serve hot with plain rice.
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