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Theeyal Recipe

 
Theeyal recipe
Theeyal is a typical Kerala dish very similar to the South Indian kuzhambu. Theeyal is prepared with pearl onion. It goes well with rice.
  Submitted by Mrs. K. K. Kurian
Method of Preparation
Ingredients:
  • Bringals/Cauliflower/Okra/Small onions can be used
  • grated coconut 3 - 4 tbsp
  • Green chillies - 2, split
  • Small Onion - 8 - 10 sliced
  • Coriander Powder - 2 tsp
  • Chilly Powder - 1/2 tsp
  • Curry leaves 4-5
  • a pinch of turmeric
  • Tamarind - 1 marble size soaked & juice extracted (or tomatoes)
  • Oil - 2 tbsp
  • salt to taste
Preparation Methods:
  1. Slice the vegetable into thin long pieces (round if okra).
  2. Heat pan on medium fire. Brown coconut. Add few curry leaves. Add coriander powder. Add chilly powder. Roast mixture till nearly dark brown.
  3. Cool browned spices. Add to grinder & grind without water till oil oozes out.
  4. Heat oil in pan for seasoning. Add mustard. Add small onions, remaining curry leaves, green chillies & veg. Saute lightly ("vazhate").
  5. Add tomatoes. Saute lightly. Add enough water just to cover the veg.
  6. Add salt. Allow veg to become tender. Add coconut mixture. Stir gently. Adjust amount of tamarind to accommodate taste of tomatoes. Add tamarind.
  7. Allow curry to thicken by cooking on a low fire or add water for more gravy.
To Serve:
Theeyal should be served hot with rice, roti or chapatis.

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