11. THEEYAL
BRINJAL/വഴുതനങ്ങ THEEYAL
KAIPAKKA/ PAVAKKA/ BITTER GOURD THEEYAL
INGREDIENTS
BITTER GOURD- 1
GRATED COCONUT- 1/2 CUP
RED CHILLY POWDER- 1/2 TABLESPOON
CORIANDER POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SMALL ONION- 4
GINGER- 1 INCH PIECE
GARLIC-1 CLOVE
GREEN CHILLIES-2
TAMARIND - 1 INCH PIECE
MUSTARD - 1 TABLESPOON
CURRY LEAVES
SALT
COCONUT OIL
PREPARATION
FRY COCONUT TILL GOLDEN BROWN
ADD CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER
FRY WITH STIRRING TILL DARK BROWN
WHEN COOLED GRIND IT INTO POWDER
KEEP ASIDE
SOAK TAMARIND IN WATER
COOK PAVAKKA WITH CHOPPED SMALL ONIONS, GINGER, GARLIC AND GREEN CHILLIES AND SALT
ADD TAMARIND WATER
ADD FRIED COCONUT MIXTURE WHEN IT BOILS
MIX WELL
LET IT BOIL
SAUTE WITH MUSTARD AND CURRY LEAVES
BRINJAL/വഴുതനങ്ങ THEEYAL
KAIPAKKA/ PAVAKKA/ BITTER GOURD THEEYAL
MURINGAKKAI/ DRUMSTICK THEEYAL
BRINJAL/വഴുതനങ്ങ THEEYAL
INGREDIENTS
BRINJAL-5
GRATED COCONUT-1/2 CUP
FENNEL SEEDS-1/2 TABLESPOON
CLOVE-2
RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
SALT
CURRY LEAVES
SHALLOTS- 4-6
COCONUT OIL- 4 TABLESPOONS
PREPARATION
CUT BRINJAL INTO SMALL PIECES
ROAST IT
FRY COCONUT, CLOVES, FENNEL SEEDS
GRIND IT WITH CHILLY AND TURMERIC POWDERS WITH WATER
HEAT OIL
ADD CUT SHALLOTS AND CURRY LEAVES
ADD GRIND PASTE
WHEN IT THICKENS ADD ROASTED BRINJAL AND SALT
INGREDIENTS
BITTER GOURD- 1
GRATED COCONUT- 1/2 CUP
RED CHILLY POWDER- 1/2 TABLESPOON
CORIANDER POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SMALL ONION- 4
GINGER- 1 INCH PIECE
GARLIC-1 CLOVE
GREEN CHILLIES-2
TAMARIND - 1 INCH PIECE
MUSTARD - 1 TABLESPOON
CURRY LEAVES
SALT
COCONUT OIL
PREPARATION
FRY COCONUT TILL GOLDEN BROWN
ADD CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER
FRY WITH STIRRING TILL DARK BROWN
WHEN COOLED GRIND IT INTO POWDER
KEEP ASIDE
SOAK TAMARIND IN WATER
COOK PAVAKKA WITH CHOPPED SMALL ONIONS, GINGER, GARLIC AND GREEN CHILLIES AND SALT
ADD TAMARIND WATER
ADD FRIED COCONUT MIXTURE WHEN IT BOILS
MIX WELL
LET IT BOIL
SAUTE WITH MUSTARD AND CURRY LEAVES
MURINGAKKAI/ DRUMSTICK THEEYAL
INGREDIENTS
DRUMSTICK-3; CUT INTO PIECES
SHALLOTS- 10
GREEN CHILLIES - 2
TAMARIND- 1 INCH PIECE
THICK COCONUT MILK- 1/2 CUP
RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT
WATER
OIL
MUSTARD- 1 TABLESPOON
DRIED RED CHILLY- 3
CURRY LEAVES- 2 SPRIGS
PREPARATION
GRIND 8 SHALLOTS, GREEN CHILLIES, POWDERS WELL
COOK DRUMSTICK WITH THIS PASTE, WATER AND SALT
WHEN HALF COOKED ADD TAMARIND WATER
WHEM THREE- FOURTH OF TAMARIND WATER GOES, ADD THICK COCONUT MILK
WHEN MILK BOILS; REMOVE FROM FLAME
CUT 2 SHALLOTS INTO SMALL PIECES
HEAT A PAN
SPLUTTER MUSTARD IN HOT OIL
ADD FRY CHOPPED SHALLOTS, DRIED RED CHILLIES AND CURRY LEAVES
ADD THIS TO COOKED THEEYAL
SERVE IT HOT
INGREDIENTS
DRUMSTICK-3; CUT INTO PIECES
SHALLOTS- 10
GREEN CHILLIES - 2
TAMARIND- 1 INCH PIECE
THICK COCONUT MILK- 1/2 CUP
RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT
WATER
OIL
MUSTARD- 1 TABLESPOON
DRIED RED CHILLY- 3
CURRY LEAVES- 2 SPRIGS
PREPARATION
GRIND 8 SHALLOTS, GREEN CHILLIES, POWDERS WELL
COOK DRUMSTICK WITH THIS PASTE, WATER AND SALT
WHEN HALF COOKED ADD TAMARIND WATER
WHEM THREE- FOURTH OF TAMARIND WATER GOES, ADD THICK COCONUT MILK
WHEN MILK BOILS; REMOVE FROM FLAME
CUT 2 SHALLOTS INTO SMALL PIECES
HEAT A PAN
SPLUTTER MUSTARD IN HOT OIL
ADD FRY CHOPPED SHALLOTS, DRIED RED CHILLIES AND CURRY LEAVES
ADD THIS TO COOKED THEEYAL
SERVE IT HOT
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