Ingredients

• 1 cup - baby onions (peeled)
• 1 stalk - curry leaves
• 2 - whole red chillies
• 1/2 tsp - mustard seeds
• 2-3 pinches of asafoetida
• 2 tbsp - tamarind pulp (thick)
• 1/2 tsp - sugar
• 1.5 cups - water
• salt to taste
• 2 tbsp - coconut oil
• For grinding: 1/2 cup - coconut (grated)
• 5 - whole red chillies
• 1 tbsp - coriander seeds
• 1/4 tsp - cumin seeds
• 7-8 - peppercorns
• 1/4 tsp - turmeric powder
• 1 tsp - oil

How to Make Theeyal

• For grinding: Heat oil in a small pan.
• Add coconut and roast till light brown.
• Add all the other ingredients except turmeric.
• Stir-fry until it emits an aroma.
• Add turmeric. Stir and cool.
• Make a fine powder and keep aside.
• To prepare the dish: Heat oil, add the mustard seeds, curry leaves and whole red chillies.
• Allow to splutter, add asafoetida and the onions.
• Saute for 4 minutes.
• Add the finely powdered mixture and stir-fry.
• Add 1.5 cups of water, tamarind pulp, salt, sugar and bring to boil.
• Serve hot with plain steamed rice.