Theeyal
Top Rated Recipe
Key Details:
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prep time: 10 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Gravy
Cuisine: South Indian
Key Ingredients:
Onion
Fresh coconut
About Theeyal
Table of Contents
This tangy gravy is bursting with flavour.
Read More- Oil 1½ tbsps
- Large onion, sliced 1
- Fenugreek seeds (methi dana_) ½ tsp
- Coriander seeds 1 tsp
Step 1.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.
Step 2.Add coconut, salt, red chilli powder and turmeric powder, mix and saute for 2 minutes.
Read MoreIngredients
- 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
How to Make Theeyal (Stepwise Photos)
Method
- 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.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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