Thakkali (Tomato) theeyal

Thakkali theeyal

Ingredients (Serves 6 – 7)

1.Coconut oil -1 tbsp

2. Onion – 1/2 – 3/4 cup, thinly sliced

3. Turmeric powder – 1/2 tsp

4. Tomato – 4 medium-small, cut into large cubes

    Green chilies – 2, slit

    Curry leaves – A few

5. Hot water – Around 1.5 – 2 cups

     Tamarind – A tiny piece (Soak the tamarind in 1/4 cup warm water for 10 – 15 minutes and extract its juice. Use tamarind only if the tomatoes are not tangy enough.)

To roast and grind

6. Coconut oil – 1 tsp

7. Grated coconut – 1 1/4 cup

    Pearl onions – 2, thinly sliced

    Dried red chilies – 3, broken

    Coriander seeds – 2 tsp (You can use 1.5 tsp coriander powder instead)

    Fenugreek seeds – A tiny pinch

To season

8. Coconut oil – 2 tsp

9. Mustard seeds – 1/2 tsp

    Dried red chilly – 1, broken

    Curry leaves – A few

    Pearl onions – 2, thinly sliced

Method

1. Heat 1 tsp coconut oil in a wide pan at medium-high heat. Add grated coconut, sliced pearl onions and saute until coconut starts to change color. Add dried red chilies and continue to stir until coconut turns golden. Add coriander seeds, fenugreek seeds and stir continuously until coconut turns dark brown(be careful not to burn the coconut and spices). When it cools down, transfer to the small jar of a mixie and grind to a powder. Add 2 – 3 tbsp water and grind again to a very fine paste. Set aside.

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2. Heat 1 tbsp coconut oil in a cheena chatti or any deep pan. Add sliced onion, little salt and stir until it starts to change color. Add tomato cubes, green chilies, enough salt and curry leaves. Cook covered for 3 – 4 minutes. Open the lid and add the roasted coconut paste and 1.5 – 2 cups of water. Bring to a boil. Taste-check for salt. If the tomatoes are not very tangy, add little tamarind juice. Cook for 4 – 5 minutes. Switch off.

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3.Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Next fry pearl onions until brown.Pour this seasoning over the prepared theeyal. Cover with a lid for 5 minutes. Mix well. Serve this yummy thakkali theeyal with rice and other side-dishes.

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Thakkali theeyal

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

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