Onion Thiyyal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 2 - onions (medium size, chopped)
  • 4 - garlic pods (small)
  • 5 - curry leaves
  • 2 tbsp - fresh coconut (grated)
  • 1/2 tsp - peppercorns
  • 1 tbsp - coriander powder
  • 1 tsp - chilli powder
  • 2 tsp - tamarind paste
  • 1 tsp - mustard seeds
  • 1 tbsp - oil
  • salt to taste

How to Make Onion Thiyyal

  • Fry the grated coconut, peppercorns, curry leaves and 1 tbsp of chopped onion on medium heat until the peppercorns splutter and leave an aroma.
  • Add coriander powder, chilli powder and continue to fry for a few seconds until the mixture turns medium brown.
  • When the mixture cools, grind finely with some water.
  • Heat 1 tbsp of oil in a pan, add 1 tsp of mustard seeds.
  • Allow the seeds to splutter.
  • Add the remaining portion of chopped onions, garlic and saute till the onions appear transparent.
  • Add the coconut-peppercorn mixture, tamarind paste, salt and water.
  • Boil the sauce until it gets the right consistency (neither too runny nor too thick).
  • Serve with rice and pappad.

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