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Chuvannulli theeyal
Preparation time:  30 minutes to 1 hour

Serves:  2
     
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A brown fiery shallot recipe.
SUBMITTED BY : GISHA GOPINATH,  10 Mar 2009
Living At : Kottayam,  India
More from this member  |  More from shallots (Chuvannulli) Recipes
Ingredients
  1. Shallots (Chuvannulli) - 200 gm
  2. Tomato - 1
  3. Coconut - ½  grated
  4. Red dried chilli - 4
  5. Coriander powder - 1 table spoon
  6. Turmeric - ½ teaspoon
  7. Tamarind - One small size
  8. Oil - 2 table spoon
  9. Mustard - ½ teaspoon
  10. Curry leaves - One sprig
  11. Salt to taste
Preparation Method
  1. Cut onion into very thin pieces lengthwise.
  2. Fry red chilli, coriander, coconut, turmeric together and grind it to a fine paste.
  3. Cut tomato into small pieces.
  4. Heat oil in a pan splutter mustard seeds, add curry leaves, onion, tamarind and tomato. Cover it and cook for 3 minutes stirring in occasionally.
  5. Now add the ground paste, add 3 cups of water, mix well and boil it the gravy thickens. 

 
 

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