This is one of my favorite side dishes for rice. My mom and my mother in law used to make this often. I don’t make it that often, because it is hard to get the right kind of shallots in Minnesota. Recently I found them in the frozen section of our nearby Indian grocery store. After making the theeyal, I didn’t notice any taste difference between the fresh and frozen shallots. If you can get this kind of shallots, give it a try and I am sure you won’t be disappointed.

Ingredients

• Shallots ———————————– 1 lb
• Grated coconut ———————- 1/4 cub
• Coriander powder —————– 2 tsp
• Chili powder ————————– 1 tsp
• Turmeric powder —————— 1/4 tsp
• Tamarind juice ———————- 1/4 cup (or 4 to 5 cubes)
• Mustard seeds ———————— 1 tsp
• Curry leaves ————————— 2 springs
• Cooking oil —————————— 1 tbsp
• Salt to taste
• For Seasoning (optional)
• Cooking oil —————————— 1 tsp
• Mustard seeds ———————— 1/4 tsp
• Cumin seeds ————————— 1/2 tsp
• Curry leaves —————————- 1 spring

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How To Make

• If you are using frozen shallots (small/baby onions), thaw it to the room temperature
• Cut them into small pieces
• In a heavy bottom pan add the grated coconut, cumin seeds and curry leaves and dry roast for couple of minutes
• Then add the chili powder, coriander powder and turmeric powder and roast for few more minutes
• Then make this into a fine coconut paste
• Now in the same pan add the oil and mustard seeds
• Once it crackles, add the curry leaves
• Add the small onions and stir fry for about 10 minutes
• Now add the tamarind juice/cubes and salt and wait for couple of minutes
• Then add the coconut paste and 1/2 cup of water
• Cook for few more minutes and switch off the stove
• For seasoning, take a small pan and keep it on the stove in medium heat
• Add oil, mustard seeds and cumin seeds
• Once it crackles, add the curry leaves and pour this on the theeyal

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