Another Saturday and the next guest post!!! I love the fact that I am learning so many new dishes through this series. The last time’s post of Russian Kebabs is definitely on my to-do list, as my colleague and me keep buying them from the takeaway downstairs and would always wonder how the mix is done, as it is so mild. Just like that, I have to admit one thing – despite being a Keralite, I suck at Kerala food!!! Period!!! I may make biriyanis, elaborate chicken dishes which are Malabar based and whatever, but when it comes to basic Keralite fare – Kaalan, Olan, Erissery, Pachadi, Kichadi, etc. etc – I am blank. Totally blank! When I posted my Mathanum Payarum recipe a couple of weeks ago, I was surprised to learn that it was called erissery. When I told umma, she was equally surprised and elated that what she had been making all these years had a name!
So when Priya and Tessy, of the young but vivacious blog called Drooolsss, were invited for a guest post and they presented me this Vazhuthananga Theeyal, I was over the moon. Seriously! Something I never knew about, so it’s a chance for me to learn. Just look at the pictures, this theeyal is really drool worthy. I have to tell that they keep their promise to the name that they have put for their blog with each and every post of theirs. Hop onto their blog and you will be amazed. The first thing I do is to really “droool” over the pictures and then go ahead and read the recipe! Hehe… I guess without much more dialogues, let me pass on the honour to our guests for the day! 🙂
Heat around 4 tablespoons of oil in a kadai/cheenachatti. Add 20 shallots and fry until the shallots turn light
golden. Drain from the oil and keep aside.
To the same oil add the sliced brinjals and fry well until the brinjals turn brown in colour. Drain and keep aside.
Heat another pan and add the coconut, fennel, green chilli, garlic, remaining shallots, few curry leaves. Dry roast on a medium low flame all these until the coconut turns golden brown in colour.
At this stage, add the coriander powder, chili powder and roast for 2-3 minutes or until the raw smell of the the powders goes off.
Switch off the flame. Once cooled, grind this into a smooth paste, adding enough water.
Heat a kadai, pour the extracted tamarind juice and the grinded paste. Add 1 – 11/2 cups of water, salt and allow it to boil well.
Once it is brought to a boil add the fried shallots and brinjal. Continue to cook until the gravy thickens.
Switch off the flame and garnish with a sprig of curry leaves.
little coconut oil and add it to the dish finally. Its optional. Here the seasoning was not done but still it tasted yummy. But seasoning will make the theeyal taste more yummy!!
It definitely looks like my kind of side, which I would love to eat more than the rice!!! Sheesh, I am forcing myself not to look at the color of the dish while typing up the finishing up… I guess I will stop it now, otherwise I will continuously droool for sure!!! 🙂 🙂 Not to forget, the linking of this dish to the pouring rains back home too… How much I miss the rains…
Wish you all a happy weekend…