Theeyal (Burnt dish)

Theeyal is a typical kerala curry - a little similar to sambhar (without the dal). It uses roasted/burnt coconut and tamarind, and becomes a dark rich colored curry which is eaten with rice. Sometimes served as as a curry in the Ona Sadhya.

INGREDIENTS:

• Sambhar Onions - 8 to 10
• Dry Red Chillies - 6
• Coconut - 1/2
• Dhania Powder - 1 tsp
• Curry Leaves  - 6 to 8
• Fenugreek seeds (methi seeds) - 1/2 tsp
• Tamarind - about size of a lemon (soak in 1/2 cup warm water)
• Oil - about 1 tbsp
• Mustard seeds - 1tsp
• Salt - to taste
• Sugar - 1 pinch (optional in last step)

INSTRUCTIONS:

1. Roast together on slow fire until golden
2. Before removing it from the fire, add the methi seeds (fenugreek)
3. Cool this mixture and grind to a powder
4. Extract tamarind juice (squeeze soaked tamarind, then keep adding another 1/2 cup water and squeezing. Then discard tamarind)
5. Peel the sambhar onions, use whole
6. In hot oil, put the mustard and curry leaves and fry
7. Add onions and fry
8. Last, add the tamarind juice, salt to taste, masalas and boil 5-10 mins on slow