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Vendakka/Bindi-10-15
Grated Coconut-1/2 of 1
Coriander seeds-2tbsp
Fenugreek seeds-10
Dry red chilli-4-5
Curry leaves-1 string
Turmeric powder 1/4tsp
Asafetida Powder-2pinch
Small Onion-10
Salt-
Tamarind-lemon sized
Water-
Coconut Oil-
Mustard seeds 1/4tsp
Grated Jaggery or sugar- 1tsp (opt)
Method
Soak tamarind in one glass of hot water and put it aside.
Wash vendakka thoroughly and strain and then wipe with kitchen tissue.
Then cut vendakka in medium pieces (one medium vendetta into 3 pieces)
Heat 2-3 tbsp of oil and just shallow fry the pieces for 2 to 3 minutes in medium flame.
Then remove from the oil and keep them in a kitchen tissue.
Now to the same oil fry dry red chilli until the raw smell goes. Remove it
Then roast coriander seeds and fenugreek seeds for 2 minutes.
If u find oil is not enough can add more oil and then roast small onions too.
Keep everything aside. Now roast grated coconut until it becomes golden brown colour and crispy stirring in between. Otherwise, coconut will burn
At this point add turmeric powder, curry leaves, asafetida powder and mix well and remove from the flame and allow to cool.
After cooling down in a blender add roasted coconut, coriander seeds, fenugreek seeds, curry leaves, dry red chili and make a fine paste by adding enough water.
Then take a nonstick pan and heat oil and splutter mustard seeds and curry leaves.
To this add tamarind water (strain the water). Boil for two minutes.
Then add ground paste, add enough water, and mix well. Then add salt and allow to boil for 5 minutes.
Now add fried vendakka and small onion and grated jaggery. If u don’t like u can avoid jaggery
Check the taste. Add salt if needed. So, allow to cook for 15 minutes or until vendakka get cooked well. Consistency should medium thick. After cooling it will become thicker.
So, authentic vendakka theeyal is ready to serve.
Transfer to a serving bowl and sprinkle some curry leaves. Serve with rice …
This recipe is for 3 to 4 people.
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