Theeyal is an authentic and traditional curry from Kerala cuisine. The curry is known for its combination of flavors as it has sourness and spicy in each bite. It is generally served as a side dish to rice. Theeyal means a ‘burnt dish’ referring to roasted coconut used as main ingredient and flavoured with tamarind. Theeyal can also be prepared with shallots (small onions), bitter guard, brinjal, yam or even with prawns etc as main ingredient.
Ingredients
For roasting
1. Grated coconut – 1 cup
2. Dry red chilli – 4
3. Coriander seeds – 2 Tbsp
4. Fennel seeds (Saunf) – a pinch
5. Fenugreek (Methi) seeds – a pinch
6. Curry leaves – few
7. Shallots (small onion) – 4
8. Whole black pepper – 4
Other ingredients
1. Nellikka ( Gooseberry) – 8
2. Shallots (small onion) cut into big pieces – 5
3. Turmeric powder - ½ tsp
4. Tamarind pulp – 1 Tbsp
5. Curry leaves – few
6. Mustard seeds – 1 tsp
7. Red chilli – 2
8. Oil – 2 Tbsp
Preparation
1. Wash and cook the gooseberry in 2 cup of water and keep aside.
2. Dry roast all the ingredients for roasting. Cool and grind to a fine paste and keep aside.
3. Heat oil in a pan. Add mustard seeds, red chilli and shallots. Saute till soft.
4. Remove the seeds of the gooseberry and cut into pieces and add to the pan with the cooked water. Add turmeric powder and mix well. Cover the pan and cook for 3-4 minutes on medium flame.
5. Add ½ cup of water and cook covered on medium flame for 5 minutes.
6. Add the ground coconut paste, tamarind pulp and 2 cups of water and mix well. Cook covered for 10 minutes on medium flame.
7. Mix few curry leaves and cook for 2-3 minutes and remove from fire.
8. Let it rest for some time before serving.
Tips
1. If you like sweetness add little jaggery or sugar in the end.
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