Tomato Theeyal

I always do small twist to recipes and make a new recipe. That’s my habit. Sometimes it will come out very well. Sometimes it comes out a big flop.  Thanks to Paddy for being my guinea pig. But this tomato Theeyal came out very well.

Theeyal means “burnt dish” (Burnt coconut).  It is one of the traditional dishes from Kerala. Most preferred Theeyal is suran & onion.  I already showed you how to make zucchini Theeyal in my old recipes. Here I tried  to make tomatoes Theeyal. I skipped tamarind and I used  only  tomatoes. It came out very well. . But the procedure remains same for all.

Ingredients:

Big Tomatoes 4 no (cut into small pieces)

Green chili - 3 no

Grated Coconut ¾ cup

Red chilies – 3 no

Chili powder 1 Tsp

Coriander powder – 1tsp

Curry leaves

Coriander leaves for decoration

 Coconut Oil  - 2tsp

Salt to taste

Method: 

• Heat oil in a kadai and add the chopped ¾ of tomato pieces, and chilly. Sauté it well.  Keep it aside.
• Roast the grated coconut, and curry leaves in a kadai (roast it in low flame) till it turns brown colour. Then  lower the heat then add chili powder and coriander powder and fry for 1 minute.
• Remove it from fire, allow it to cool. Add the above tomato mixture in it
• Grind it all together well without adding water.
•  Heat oil in a kadai and sauté the left over tomatoes Fry for few minutes
• Now add this paste into the sautéed tomato mix and add water and salt.
• Boil it till the raw smell goes and ooze out the oil in top.
• Serve hot and garnish with coriander leaves.