Ingredients:

• 20 – Shallots
• 2 cups – Tamarind extract
• 1/4 tsp – Turmeric powder
• Salt
• A few Curry leaves
• 1/2 tsp – Mustard Seeds
• 2 – Dry Red Chillies (broken)
• 1/4 tsp – Fenugreek seeds
• Oil
• Roast and grind:
• 1/2 cup – Grated Coconut
• 1 tbsp – Coriander seeds
• 3 – Dry Red Chillies

Method:

1. Heat a teaspoon of oil.
2. Roast the grated coconut on a medium flame and stir continuously until its turns dark brown.
3. Add the coriander seeds and dry red chillies to the roasted coconut and fry until the spices gets well roasted.
4. Take this roasted coconut and spices and grind as a fine paste with enough water and keep aside.
5. Heat the oil and saute the shallots for a few minutes.
6. Then add tamarind extract, turmeric powder, salt and curry leaves and cook until the shallots turns tender.
7. Now add grounded paste and cook everything for a few minutes and put off the stove.
8. Heat oil for tempering and fry the mustard seeds, fenugreek seeds and broken chillies until brown.
9. Add tempered spices to the cooked theeyal.
10. Serve hot
11. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya