NARANGA THEEYAL

 

Ingredients

1. Ripe lemon (small) -3 (if big -1)
2. Green chilly -4
3. Shallots -1 cup
4. Garlic – 2 tbsp
5. Turmeric powder
6. Red chilly powder – 4 tsp
7. Coriander powder -2 tsp
8. Shredded coconut – 1 cup
9. Dry red chilly -2 broken
10. Mustard – 2tsp
11. Curry leaves few
12. Salt
13. Oil as needed
14. Water – 2 ½ cup

Method

1. Wash and peel the lemon, cut into 4 pieces keep aside.
2. Chop garlic, green chilly and shallots and  keep aside.
3. Heat a pan and roast the shredded coconut when it turns light brown add turmeric, chilly and coriander powders, sauté until raw smell goes; keep aside to cool and grind to a fine paste.
4. Heat oil in the same pan add mustard, red chilly and curry leaves, sauté well, to it add chopped garlic, green chilly, shallots and then lemon pieces one by one, sauté well.
5. Thereafter add water, salt and ground paste, bring to boil in low flame and turn off the flame.
6. Serve hot with rice.