It is a South Indian recipe.It always has a place in my kuzhambu/curry menu .I love the theeyal cooked by my grandma a lot.Its aroma is unbeatable.Its aroma and texture invites us to eat.Here is the recipe.
Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 3 Persons
Small onions – 15
Drum stick – 1(cut into 2″ piece)
Grated coconut – 1/2 cup
Mustard seeds – 1/4 tsp
Curry leaves – a sprig
Coriander seeds – 1tbsp
Dried Red chilli – 5
Tamarind – a small lemon size
Coconut oil – 2 tbsp
Jaggery – a small piece(optional)
Salt to taste
1.Soak tamarind in 1 cup of water and extract juice.To a pan add 1 tsp of oil and roast dried red chilli,coriander seeds for a minute and keep them aside.To the same pan add grated coconut and roast till it turns brown.Add these roasted ingredients to jar and blend them into a fine smooth paste by adding water.
2.To a pan add oil.Once it get hot add mustard seeds.Allow them to crackle.Add small onions.Saute them in the oil.
3.Add curry leaves and drumstick pieces.Add salt ,tamarind extract.
4.Allow the small onions and drumstick to cook in tamarind juice.When they are cooked add the blended paste and mix well.Add jaggery.Allow it to boil.Remove from flame.
Serve with Rice and some veg stir fry.