A traditional recipe of Kerala, with the taste of sweetness, sourness and spicy, made with shallots (sambar onion) and coconut. You can enjoy this yummy curry with rice or with chapathi or with idly/dosai.
Servings: 4 Persons
We’re splitting the ingredients into 2, one for grinding to paste and the other for sauteing.
Coconut Oil / Sesame Oil – 2tsp
Coriander Seeds – 1tsp
Red dried chilli – 5nos
Pepper – 1/2 tsp
FenuGreek/Methi- 1/4 tsp
Grated Coconut – 1 cup
Coconut Oil / Sesame Oil – 8tsp
Mustard – 1/4 tsp
Fenugreek / Methi – 1/4 tsp
Hing – 2 pinches
Shallot – 1/4 kg peeled (if you don’t have Shallots, use Onions)
Turmeric – 2 pinches
Tamarind Pulp – 1 cup
Jaggery – 1 tsp
Salt – to taste
Heat 2tsp oil in a thick bottomed Kadai or vessel.
Roast Coriander seeds, Red dry Chilli, Fenugreek and coconut in low flame for about 10 minutes.
Use a blender and grind the above to paste, add sufficient water.
Use the same kadai, heat oil.
Add Mustard, wait till it sputters, add fenugreek, hing and saute onions.
In low flame, saute onions till golden brown.
Add tamarind pulp, salt, jaggery, turmeric powder, saute once and close with a lid for 3-4 minutes.
Add the paste and stir continuously for 10 minutes, in medium flame.
Dole out Yummy Sweety Spicy Sour Onion Theeyal, tastes good with plain rice / Idly / Dosa / Chapathi.