Ingredients (Serves 6 – 7)
1. Unakka chemmeen / dried prawns – 1.5 cup (Around 50 gm)
2. Onion – 1 medium, sliced and cut into halves
Drumstick –1, cut into 2.5 inch pieces and slit
Snake gourd / padavalanga – 1 medium, sliced into 1.5 inch pieces
Green chilies – 4 , slit
Curry leaves – 1 sprig
Tomato – 1 medium
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Water – As required
Salt – To taste
3. Tamarind – Goose-berry sized (Soak it in little water and extract its juice)
4. Grated coconut – 2 cups
Chilly powder – 1.5 tsp
Coriander powder – 1 tsp
Fenugreek powder – 1/2 tsp
5. Coconut oil – 2 tsp
Mustards – 1/2 tsp
Dry red chilies – 2, broken
Pearl onions – 4, sliced into rounds
1. Roast the unakka chemmeen for a few minutes. Set aside to cool. Remove their head and tails.
2. Heat 1 tsp oil in a pan. Add grated coconut and roast until it turns brown. Add chilly powder, coriander powder and fenugreek powder. Mix well. Set aside to cool. Grind to a fine paste in a mixer.
3. Cook the dried prawns along with all other ingredients numbered 2 for about 20 minutes. (Water should be added in the same level as that of dried prawn and veggies). Open the lid and add the tamarind extract. Mix well. Bring to a boil and add the ground roasted coconut paste. Bring to a boil and cook on medium-low heat for about 8 minutes. Switch off.
4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and pearl onions. Fry until pearl onions turn brown. Pour over the prepared theeyal. Keep it covered for 15 minutes. Serve with rice any thoran/mezhukkupuratti.