Total cooking time | 40 minutes |
Level | Easy |
Number of servings | 4 |
Theeyal is a gravy based curry which is originated from Kerala. Theeyal is a side dish curry of rice. Here coconut is grinded along with spices and red chillies and is cooked in tamarind water along with any vegetables. Bitter gourd, shallots, Ladies finger, Brinjal are the vegetables which I prefer to prepare theeyal. The aroma of the roasted coconut itself makes this dish delicious.
The colour of this curry is either brown or black, depending on the coconut roasting and spices added. Shallots can be substituted with onions cut into cubes if you are in a hurry burry or if the shallots are not available.But I always suggest to use shallots. The amazing fact of this curry is the taste mixture. We get sour or sweet in each bite. This curry can be refrigerated for 2 or 3 days, as we have roasted the coconut. Taste also will be more on the next day. So plan accordingly and prepare this recipe at your home also.
Ingredients
Bitter gourd/ Brinjal or shallots(slender,cut lengthwise) – 200g
Shallots – 50 g
Green chilly (slit) – 3
Turmeric powder- 1/4 teaspoon
Tamarind- a gooseberry size
Salt – to taste
Jaggery – small piece
Cooking oil – 1.5 tablespoon
Mustard seeds- 1/4 teaspoon
Dry red chilli – 2
To prepare the theeyal mix
Grated coconut – 1.5 cup
Coriander- 2 teaspoon
Dry red chilli – 6
Salt- to taste
Dry fry the ingredients to light brown, crispy texture, allow to cool, grind it and mix in tamarind water of 1 cup. Keep it aside.
Heat oil, sauté dry red chilli, mustard seeds, allow seeds to pop, add curry leaves followed by the shallots. Sauté till shallots are translucent. Add vegetables and green chillies. Saute till cooked, add theeyal mix and allow to boil. Add the jaggery, and adjust the salt. Theeyal is ready for serving. Serve it hot with rice.