Theeyal
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| You can dry roast in plenty and store it in the fridge if you feel you may prepare this dish again or soon. Saves you a lot of time. |
This is a coconut based dish. We have to dry roast in a skillet over the fire some grated coconut,dry red chillies(the number of dry chillies is to your choice),garlic,shallots, a tsp of fennel seeds,some peppercorns,a tbspn of coriander seeds. Once the coconut turns slightly reddish brown turn off the heat. In another vessel cook a few veggies to your choice preferably drumsticks,purple brinjals (aubergines) shallots with a tsp of turmeric. Once the veggies are cooked add salt and some tamarind paste and set it aside. Place all the dry roasted coconut with its accompaniments in the mixie ad grind it to a paste. Add this paste to your cooked veggies which had been set aside. Temper this with mustard,cumin seeds, some shallots,half a tomato and curry leaves crackling in a bit of coconut oil and pour it over your cooked veggies. That's it-You've got your theeyal ready. Another option, you can add some shrimp/prawns until it turns colour or gets cooked before tempering the dish. This is extremely tasty if prepared well and can be eaten with plain rice or rotis. Pls enjoy!
Please ensure that you do not burn the grated coconut while dry roasting, once burnt...it's better to dump the dish!!! So a little patience alwys helps...do stand by the skillet, listen to a fav song whatever and dry roast it patiently!!
Recommending a song that I love to listen from time to time :)
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