Nagercoil Theeyal

Topic started by Surekha (@ 220.224.5.135) on Mon Jun 14 06:24:06 EDT 2004.
All times in EST +10:30 for IST.

Heres another time tested recipe from the region. Theeyal, a fiery hot kozambu with strong flavours.

Theeyal

Urad dal – 1 tablespoon
Pepper – 1 teaspoon
Curry leaves – 10 – 15

Roast all above and grind to fine powder.

Coconut powder – 1 bowl
Dhaniya powder – 2 tablespoons
Chilli powder – 1 tablespoon
Onion – ½ chopped
Curry leaves – 10 –12

Roast coconut powder. When it turns dark brown, add dhaniya powder. When dhaniya powder turns brown, add chilli powder, curry leaves and onion. Roast all till they turn brown.

Add a glass of water to the above masalas (coconut powder masala and urad dal powder) and grind to a paste.

Drumsticks – 1
Brinjal – 2 or 3 sliced longitudinally

Refined oil – 1 tablespoon
Methi seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Onion – ½
Curry leaves – 8-10

Heat oil. Add methi seeds. When colour starts changing, add mustard seeds. When it starts crackling, add chopped onion and curry leaves. When onion starts to become transparent, add vegetables. Add a glass of water and a teaspoon of salt and boil. When vegetables are boiled add the ground masala paste, tamarind pulp and salt to taste. Boil for 5 – 10 minutes and serve with boiled rice.



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