Theeyal / Roasted Coconut Onion Gravy

Theeyal

Its been a while  year since my last post, I know it's easy for me to come out with thousand kinda excuses, but trust me , I'm running , jogging and even jumping behind an extra hyper kiddo. But more than complaining I would rather be more pleased to say that I am enjoying my every second! but at the same time, I do get scared thinking of the future of my dear blog , I gave birth to my baby blog with great expectations of taking care of her with love and affection.... but all of a sudden I just left her in the middle of no where,  by just peeking to her at times. Even being away from blog friends really felt bad, now I want to try being in touch at the same time caring my blog baby to the core.

So, now back to work, Theeyal which means a fried roasted curry is  a staple kerala dish. It's special on its own.

Ingredients:

10   Shallots /kunjulli (cut in 2 or 3 )

5-6  Ladies finger/ Okra (cut in 3 pieces)

1tsp  Tamarind pulp ( dissolved in /2 cup water )

1/4 tsp  Turmeric powder

a pinch  Fenugreek powder

Curry leaves

Salt to taste 

Oil

Roast & Grind:

1cup  Grated coconut

1tbsp  Coriander powder

1/2 tbsp  Red chili powder

Tempering:

1tsp  Mustard seeds

3-4  Dry Red Chilies

Curry leaves

Oil

Method:

Heat pan  and dry roast coconut on medium heat until it turns dark brown color, now adding coriander powder and red chili powder and frying for another 5 mins, let it cool.

Grind the coconut mixture to a very fine paste adding 

Heat pan and sauté ladies finger for 2-3 mins, &  keep it aside.

Heat oil splutter mustard seeds, dry red chilies and curry leaves.

Add the shallots and saute until half done, add in the tamarind pulp, ladies finger , 

the  ground paste,  turmeric powder , fenu greek powder and add water for you desired consistency,check for salt and let it boil.

Serve hot with rice.