Theeyal is a traditional preparation using roasted coconut as the base for the gravy. It also contain coriander, dry red chillies, fenugreek, tamarind and other spices. The roasted coconut and spices gives the curry a distinct flavour and a nice dark brown colour.
Usually, Theeyal is prepared using vegetables like shallots, okra, brinjal etc. However, you can also find non-vegetarian versions like Mutta Theeyal, Chemmeen Theeyal in the Kerala cuisine.
Out of all the variants of Theeyal, ‘Ulli Theeyal’ is the most common type. In some places of Kerala, Theeyal is very important in a Kerala Sadhya.
Try this recipe and let us know if you liked it or not.
WATCH VIDEO RECIPE
- Shallots – 1.5 cup
- Drumstick – 1, peeled and cut into 2″ pieces
- Green Chillies – 2, slit
- Grated coconut – 1.5 cup
- Tamarind – 1 small gooseberry sized
- Dry red chillies – 6
- Coriander seeds – 1 tbsp
- Turmeric powder – ¼ tsp
- Fenugreek seeds – ¼ tsp
- Curry leaves – 1 sprig
- Jaggery – 1 tsp, optional
- Coconut oil – 2 tbsp
- Mustard seeds – ¼ tsp
- Salt – As per taste
- Soak tamarind in warm water for 15 minutes. Extract the juice and keep it aside.
- Dry roast coconut till brown in a medium low flame. Stir often. Take care not to burn the coconut.
- When the coconut turned brown, add dry red chillies, coriander seeds, fenugreek seeds and turmeric powder. Roast for another 2 to 3 minutes. Transfer to another plate. Allow it to cool.
- Grind the roasted masala into a fine paste. Keep it aside.
- In a kadai, heat coconut oil and add mustard seeds.
- Once the mustard seeds pop and sputter, add the sliced shallots, curry leaves, green chillies, drum stick and some salt. Saute well.
- When the shallots become translucent, add the coconut paste and mix.
- Add the tamarind extract and enough water (3/4 cup approx.)
- Let it boil and reduce the gravy if you like the curry to be of a thick consistency.
- Optionally, you can add 1 tsp grated jaggery. It gives the curry a tinge of sweetness which blends well with the spicy and tangy flavour.
- Serve with rice. This curry also goes well with dosas and idli.
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