Theeyal
Vegetables in dark roasted coconut and tamarind gravy. Unique Kerala tangy curry.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tamarind — 100 g (whole)
- Coconut — 100 g (chopped)
- salt (optional) (whole)
- Garlic — 1 tsp (ground)
- onion — 2 piece (chopped)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Ginger — 1 tsp (ground)
Tempering
- Curry Leaves — 8 piece (ground)
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
Method
- Wash and prepare the onion, tomato, ginger, and garlic; soak the tamarind in warm water.
- Dry-roast the coconut in a heavy pan on medium flame, stirring continuously, until it turns dark brown; this deep roast is what gives Theeyal its name and colour.
- Grind the roasted coconut with coriander powder, red chilli powder, and turmeric powder into a smooth dark paste, adding a little water as needed.
- Heat coconut oil in a kadhai; add mustard seeds and let them splutter, then add urad dal and fry until golden, followed by curry leaves until crisp.
- Add the onion to the tempering and saute until softened and light golden.
- Add the ginger and garlic, and saute for a minute until the raw smell disappears.
- Add the tomato and cook until it softens completely and the oil separates from the masala.
- Stir in the ground roasted coconut paste and cook for 2-3 minutes until its raw smell disappears.
- Add the soaked tamarind with its water and more water as needed; season with salt, cover, and simmer until the gravy thickens slightly.
- Turn off the flame, garnish with coriander leaves, and serve hot.
Common questions
- Theeyal ko English mein kya kehte hain?
- केरल तीयल ko English mein Theeyal likhte hain.
- Ek plate Theeyal mein kitni calories hoti hain?
- 235 kcal per plate.
- Kitna time lagta hai?
- 35 min lagta hai — 15 min taiyari, 20 min pakana.