3 February 2010

Potato Theeyal/ഉരുള കിഴങ്ങ് തീയൽ


1) Potato - 2nos. ( cut in to your desired shape)
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 puzhi – big gooseberry size take extract using water)
7) Turmeric powder – ¼ teaspoon.
8) Tomato-small- 02 nos. ( Cut in to pieces)
9) Fresh Coconut pieces – 3-4 table spoon( optional)
10) Green Chilly – 2- 3 nos.
11) Curry leaves – As required.


In a pan roast the grated coconut until it turns golden brown in a medium – slow fire (only last minute add the chilly powder + coriander powder and sauté for a few seconds to remove the raw smell) 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 puzhi extract also while grinding).

Heat a pan and add the ground coconut mixture along with potato pieces, shallots, tomatoes & green chilly and 2 cups of water and sufficient salt then 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 ect.

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