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Ingredients
1. Ayala – big – 2
2. Maida – 3 table spoon
3. Coconut oil
For filling
4. Green chillies, onion – 2 each
5. Curry leaves – 2
6. Onion , ginger – 2 tea spoon
7. Coriander leaves , pudina leaves – 2 table spoon
8. Turmeric powder – ¼ tea spoon
9. Salt power – as required
10. Sauf powder – ¼ tea spoon
11. Coconut – 1 cup grated

For Paste
12. Curry leaves – 2 strand
13. Pudina leaves – 2 table spoon
14. Coriander leaves
15. Green chilly – 4 nos
16. Garlic , ginger – 1 tea spoon
17. Turmeric powder – ¼ tea spoon
18. Salt powder – as required
Method of preparation
Clean the Ayila. Cut the ayila without removing its head. Cut the stomach portion and pull out the bones completely by using hand.

Pour little coconut oil in a pan. Add the ingredients from four to seven and mix it. then add the ingredients from eight to ten and boil. Later add coconut and meat masala and mix. On getting boiled remove it from the stove.
The fill this masala in the cut stomach portion .

Take the ingredients from twelve to eighteen and grind it in a mixer to make paste. Then marinate this paste in the ayila pieces. Then take maida and salt and make paste. Take the Ayila pieces and then glue the stomach portion so that the masala is not getting leaked. Heat the coconut oil in a pan and fry the Ayilas.