Theeyal

Ingredients

1. Grated coconut: 1.5 cup
2. Toor dal: 1 tbsp
3. Urd dal: 1 tbsp
4. Curry leaves: 2 twigs
5. Red chilli powder: 1.5 tbsp
6. Coriander powder: 2 tbsp
7. Turmeric powder: 0.5 tbsp
8. Tamarind: 1 lemon size
9. Coconut oil: 2 tbsp + 1 tbsp for tempering
10. Vegetables
1. Shallot - 20
2. Ladies finger: 10
3. Brinjal: 1
4. Cluster beans - 5
5. Yam - 5 pieces
11. Mustard
12. Shallot
13. Red chilli

Procedure

1. Heat 2 tbsp of coconut oil in a Kadai / tawa
2. Add grated coconut, toor dal, urd dal, curry leaves and fry till the coconut becomes brown in colour.
3. Switch off the stove and add red chilli powder, coriander powder, turmeric powder and mix when the tawa is still hot.
4. When the mixture has cooled down, grind it nicely into a smooth paste. Initially do not add any water. We will be able to see the coconut oil on top of the ground paste. Add little water then and grind it very nicely into a smooth paste.
5. Extract tamarind juice.
6. In a deep bottom vessel cook the vegetables in tamarind water and salt.
7. When the vegetables are half cooked, add the ground paste to this.
8. Cook till the vegetables are completely cooked.
9. Temper using mustard, shallot, curry leaves and red chilli.
10. Serve theeyal with rice. Some people have this with dosa as well.