Sunday, 2 October 2011

Konchu Theeyal


1) Fresh/or frozen Prawns – 500gms
2) Small Onion (Shallots) – 15 nos.
3) Grated coconut- As required 0r ½ 0r ¾ of coconut.
4) Red chilly – 1 table spoon.
5) Coriander powder- ¾ table spoon.
6) Tamarind/Valan puli – big gooseberry size take extract using water)
7) Turmeric powder – ¼ teaspoon
8) Tomato-small- 02 nos. ( Cut in to pieces)
9) Vegetable Drumstick (Muringgakka) – 1 no- cut to 1½ inch lengths.
10) Fresh Coconut pieces – 3-4 table spoon
11) Green Chilly – 2- 3 nos.
12) Curry leaves + Mustard for seasoningMethod

In a pan dry roast the grated coconut until it turns golden brown in medium – slow fire (last minute put the chilly powder +coriander powder in to it and sauté for a minute) and let it cool for 5 minutes and grind the mixture in a mixer with out water, after getting it powdered put sufficient water and grind again (you can add the puli extract also while grinding).

In an earthen pot mix prawns, tomatoes, shallots, drumstick, coconut pieces, green chilies, turmeric powder and 1 cup of water then bring to boil. Then add the coconut mixture and put sufficient salt to taste and cook the theeyal in a medium slow fire until it becomes a thick batter, (Stir occasionally) do a taste test at this stage and add salt if necessary then add curry leaves. Serve hot with rice, chappathy, dosa etc.


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