Theeyal

Theeyal

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Gravy

Type: South Indian

This tangy gravy is bursting with flavour

Ingredients

  • Oil 1½ tbsps
  • Large onion, sliced 1
  • Fenugreek seeds (methi dana_) ½ tsp
  • Coriander seeds 1 tsp
  • Mustard seeds ½ tsp
  • Garlic, minced ½ tbsp
  • Curry leaves 25 to 30
  • Fresh coconut, scraped 3 tbsps
  • Salt to taste
  • Red chilli powder 1½ tsps
  • Turmeric powder ½ tsp
  • Tamarind pulp 8 to 10 tbsps

Methods

  • Heat 1 tbsp oil in a non-stick pan, add onion, fenugreek seeds, coriander seeds, ½ tsp mustard seeds, garlic and 10-15 curry leaves and saute till onion turns golden.
  • Add coconut, salt, red chilli powder and turmeric powder, mix and saute for 2 minutes.
  • Transfer into a mixer jar and let it cool slightly. Add sufficient water and grind into a smooth paste.
  • Heat remaining oil in another pan, add remaining mustard seeds and remaining curry leaves and saute till the seeds splutter. Add the ground paste and ½ cup water and mix well. Bring the mixture to a boil.
  • Add tamarind pulp and 1 cup water and mix well. Simmer for 2 minutes
  • Transfer into a serving bowl and serve hot with rice or paranthas.
Pandhra Rassa

Pandhra Rassa

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Gravy

Type: South Indian

Key Ingredients:

  • Mutton stock
  • Coconut milk

A popular Kolhapuri dish that is served with fiery tambda rassa, mutton curry and bhakri

Ingredients

  • Mutton stock 750 ml
  • Coconut milk 1 cup
  • Black pepper powder 1 tsp
  • Poppy seeds (khuskhus) paste 2 tsps
  • Cashewnut paste ½ cup
  • Fresh coriander leaves, chopped 1 tbsp for garnishing

Methods

  • Heat mutton stock in a deep non-stick pan till it comes to a boil.
  • Take coconut milk in a bowl, add black pepper powder, poppy seeds paste and cashewnut paste and add to the stock and mix well. Bring the mixture to a boil. Add salt and mix.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.