Theeyal literally means burnt dish and gets the name because the primary ingredient in it is the ground mixture of roasted (close to being burnt) coconut with some great spices. The gravy is typically dark brown and has a dominant tangy taste . This dish is very popular in Kerala and is made either with Ladies finger or Pearl Onions.
Ingredients
1 kg Ladies Finger , cut into round
1/2 cup Grated Coconut
2 onions finely chopped
2 onions finely chopped
8-10 Green chillies cut into round
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tsp Coriander powder
2 tsp Tamarind pulp (according to your taste)
1/2 cup Water
1 tsp Fenugreek powder
1 tsp mustard seeds
few curry leaves
1 tsp mustard seeds
few curry leaves
Method
In a pan, dry roast the grated coconut, turmeric powder, chilli powder, coriander powder, fenugreek powder until brown and aromatic. Turn off the gas and keep aside.
Dissolve the tamarind pulp in 1/4 cup water and keep aside. Grind this roasted coconut with some of the tamarind water to make a smooth paste.
Heat little oil in a pan. and add mustard seeds .
Now add the ladies finger , chopped onions and chillies with a little salt. Saute till ladies ginger becomes soft.
When 1/2 done, pour the ground paste and the remaining tamarind pulp and water. Cover and cook. Let everything come to good boil. Check for the salt and spice.
Enjoy your theeyal with rice.
Now add the ladies finger , chopped onions and chillies with a little salt. Saute till ladies ginger becomes soft.
When 1/2 done, pour the ground paste and the remaining tamarind pulp and water. Cover and cook. Let everything come to good boil. Check for the salt and spice.
Enjoy your theeyal with rice.
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