Theeyal(Maami's Corner)

Theeyal is one category that can be made both veg or non veg. Examples are the “ulli theeyal”, bitter gourd theeyal & yam theeyal for the vegetarians or prawn theeyal, crab - yam theeyal & prawns - drumstick theeyal for the non vegetarians.

Combinations can vary also the consistency, to make a thick or thin gravy Theeyal.

It goes well not only with rice but also with dosas & idlis.

Here I'm giving you the recipe for "Ulli/shallots Theeyal".

INGREDIENTS:

Shallots/button onions: 250 g

Green chilli: 2 chopped

Coconut: 1 cup grated

Dry red chilli: 10

Coriander seeds: 1 tbsp

Fenugreek: 1/4 tsp

Cumin seeds: ½ tsp 

turmeric powder: 1/4 tsp

Curry leaves: a few

Ginger: a small piece

Tamarind paste: 2 tsps

Mustard seeds: 1 tsp

dry red chilli: 2

Oil: 2 tbsps
Sugar: 1 tsp

Salt to taste

METHOD:

Chop the shallots into small pieces & keep aside.

Heat a kadai, add coconut, red chilli, coriander, cumin, fenugreek, ginger & a few curry leaves.

Fry it brown, cool & grind, without adding water, to a fine paste.

In another pan, add oil, splutter mustard seeds, add red chilli & add the chopped shallots.

When transparent, add green chillies, the tamarind paste, turmeric powder & a cup of water, let it cook.

Once done, add the ground masala, simmer on low flame till oil clears on top of the curry.

Add salt. To balance the sourness of tamarind, add a teaspoon of sugar or jaggery.

Take off fire. It keeps for a few days even without refrigeration. 

Another way of doing this is- cook the onions, green chillies with tamarind pulp.

When done, add ground masala paste. Adjust salt & do the tempering last.