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 speciality of the house is 1) undercooked veggies 2) watery/spicy sambars or 3) 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!
This is my post for Blogging Marathon 20, under the theme ‘Cooking with Onions’. Check out the Blogging Marathon page to checkout more recipes from fellow BM mates.
Serves about 2-3
Ingredients:
- Shallots : 1 cup (or 2 big onions)
- Tamarind paste : 1/2 tsp
- Water : 1 – 2 cups
- Turmeric powder : 1/2 tsp
- Salt
- Oil
To grind:
- Coconut : 3/4 cup
- Coriander Powder : 2 tsp
- Chilli Powder : 1 tsp
To temper:
- Mustard seeds : 1/2 tsp
- Fenugreek seeds : 1/2 tsp
- Curry leaves, a few
- Oil
Method:
- 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 and add the coconut and roast till its light brown in color and a nice aroma comes. Do not saute for a long time, since the coconut will burn easily.
- 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. Mix the tamarind paste and water and add to the pan 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.
