Theeyal – A Traditional Kerala Curry
Theeyal is a flavorful, gravy-based curry that originates from Kerala, India. This dish is commonly served as a side dish with rice. Theeyal is made by grinding coconut with spices and red chilies, then cooking it in tamarind water along with vegetables. The most commonly used vegetables for preparing theeyal include bitter gourd, shallots, ladies’ finger (okra), and brinjal (eggplant). The rich aroma of roasted coconut itself makes this dish incredibly delicious.
The Unique Color and Flavor of Theeyal
Theeyal’s color varies between brown and black, depending on the level of coconut roasting and the spices used. If shallots are unavailable, you can substitute them with cubed onions, especially when in a hurry. However, shallots are always recommended for the authentic taste. One of the unique aspects of theeyal is its perfect blend of flavors—each bite offers a mix of sourness and sweetness. Since the coconut is roasted, this curry can be refrigerated for 2–3 days, and its taste often enhances the next day. Plan ahead and try this delightful dish at home!
Ingredients
For the Curry:
- Bitter gourd, brinjal, or shallots (cut lengthwise) – 200g
- Shallots – 50g
- Green chilies (slit) – 3
- Turmeric powder – ¼ teaspoon
- Tamarind – a gooseberry-sized piece
- Salt – to taste
- Jaggery – a small piece
- Cooking oil – 1.5 tablespoons
- Mustard seeds – ¼ teaspoon
- Dry red chilies – 2
For the Theeyal Mix:
- Grated coconut – 1.5 cups
- Coriander seeds – 2 teaspoons
- Dry red chilies – 6
- Salt – to taste
Preparation Method
- Prepare the Theeyal Mix:
- Dry roast the grated coconut, coriander seeds, and dry red chilies until they turn light brown and crispy.
- Allow the mixture to cool and grind it into a fine paste.
- Mix the ground paste with 1 cup of tamarind water and set aside.
- Cook the Theeyal:
- Heat oil in a pan, add mustard seeds and dry red chilies.
- Once the mustard seeds start popping, add curry leaves and shallots.
- Sauté until the shallots turn translucent.
- Add the chopped vegetables and green chilies, and sauté until they are cooked.
- Pour in the prepared theeyal mix and bring the curry to a boil.
- Add the jaggery and adjust the salt as needed.
- Serve and Enjoy:
- Theeyal is now ready to be served hot with rice.
Enjoy this traditional Kerala delicacy, bursting with rich flavors and aromatic spices!
