Tomato / Thakkali Theeyal

Ingredients

• Onion – 1 big, thinly sliced
• Turmeric powder – 1/2 tsp
• Tomato – 2 medium, cut into cubes
• Green chilies – 2, slit
• Curry leaves – A few
• Tamarind – A small piece (Soak it in 1/4 cup warm water for 10 – 15 minutes and extract its juice)

To grind

• Grated coconut – 1/2 cup
• Pearl onions – 2
• Dried red chilies – 2, broken
• Coriander powder – 1.5 tsp 
• Fenugreek seeds – A  pinch

Preparation

1. Heat 1 tsp coconut oil in a pan. Add grated coconut, sliced pearl onions and saute until coconut starts to change color.

2.Add dried red chilies, coriander powder, fenugreek seeds and stir continuously until coconut turns dark brown. When it cools down, grind  it to a fine paste. Set aside.

3. Heat 1 tbsp coconut oil in a deep pan. Add sliced onion, little salt and stir until it starts to change color. Add tomato cubes, green chilies, enough salt and curry leaves. Cook covered for 3 – 4 minutes.

4.Add the roasted coconut paste and 1.5 cups of water. Bring to a boil. Taste-check for salt,add little tamarind juice. Cook for 4 – 5 minutes. Switch off.

5.Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry 1 dry red chilly and curry leaves. Next fry 2 pearl onions until brown.Pour this seasoning over the prepared theeyal. Cover with a lid for 5 minutes.