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Sunday, September 20, 2015

Theeyal Using 'Spizly' Roasted coconut powder

  • Sliced shallots(Pearl Onion) - 20 nos or Diced onion - 1 cup
  • Slit Green Chilly- 5 nos
  • Drumstick cuts- 5 nos
  • Potato / brinjal / okra (sliced) - 1 cup
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - 1 cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 1 tbsp

  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add sliced onions, green chilly and saute, till they turn light golden brown colour.
  • Add Drum stick and vegetables, saute for 2 minutes in medium fire.
  • Add turmeric powder, salt and water, allow to cook.
  • Add tamarind juice and allow to boil.
  • Add 50 gram ‘Spizly' roasted coconut paste into it and boil for a minutes.
  • Sprinkle fenugreek powder and mix well.
  • Remove from the fire and add curry leaves.


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