April 04, 2016

Basic Theeyal a traditional recipe from Kerala

Ingredients needed for Theeyal
1 cup fresh grated coconut
1 tsp chilli powder
1/2 tsp coriander powder
a pinch fenugreek powder
a pinch turmeric powder
1 1/2 tbsp coconut oil
1/2 tsp mustard seeds
2 red chillies broken in to bits
few curry leaves
1/2 cup sliced onions
1/2 cup small onions halved
1 potato peeled and cubed
4-5 2" pieces drumstick
3 green chillies slit
1 cup tomatoes cut in to small pieces
Salt to taste
water as needed

How to prepare Theeyal, sadya recipe?
Roast grated coconut in a fry pan slowly and gently stirring all the time. If needed add a teaspoon of coconut oil.
As the coconut starts turning to a golden colour, add chilli powder, coriander powder, fenugreek powder and turmeric powder. Mix well for minute.
Remove, let cool and grind to a paste with just enough water. Keep aside.
Heat the remaining oil in a pan, splutter mustard seeds. Add broken red chillies and curry leaves.
As they get brown, add small onions and the sliced onions. Mix well.
After a minute add potatoes, green chillies and mix well for a minute.
Now add drumstick pieces and the tomatoes. Mix well. Saute till the tomatoes get soft and mushy.
Add the ground coconut paste and salt to taste. Mix well and add enough water to prepare the gravy as per your taste.
As it starts boiling, simmer and cover till the gravy starts thickening.
When the gravy thickens to your taste and consistency, remove.
Sprinkle a  few chopped curry leaves and mix well.
Serve with plain rice and other side dishes.

This Theeyal is usually served for Sadya in the southern parts of Kerala.

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