How to make Theeyal -
A spicy and flavourful gravy that goes excellently with rice - a South Indian speciality
This recipe is contributed by Member Gireesh Iyer.
Main Ingredients : Coconut (नारियल), Sambhar onions (संभार प्याज़)
Cuisine : Kerala
Course : Dals and Kadhis
For more recipes related to Theeyal checkout Kiri Hodi, Goan Sorak Curry - SK Khazana. You can also find more Dals and Kadhis recipes like Dal Makhani Tamatar Ki Kadhi Palakwali Dal Maa Cholian Di Dal
Theeyal Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Theeyal Recipe
Coconut scraped 1 1/2 cups
Sambhar onions peeled 7-8
Coriander seeds 1 tablespoon
Oil 1/2 cup
Whole dry red chillies stemmed 4-6
Mustard seeds 1/2 teaspoon
Curry leaves 10-12
Tamarind water 1 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Method
Step 1
Heat three tablespoons oil in a non-stick pan. Add red chillies, coriander seeds and saute for a minute.
Step 2
Add coconut and cook till becomes brown in color. Remove and cool and then grind it to a fine paste. Heat remaining oil in another pan and fry the onions and drain on absorbent paper and set aside.
Step 3
In the same oil add mustard seeds and curry leaves and saute till the seeds crackles. Remove and set it aside. In another deep non-stick pan add tamarind water, salt and turmeric powder and bring it to boil.
Step 4
Add the onions and boil for a minute. Add the coconut paste and cook further for two to three minutes. Add the mustard seeds and curry leaves and mix well. Serve hot with rice or dosa.
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