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


  • 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.

We appreciate your feedback, pleaseContact NRIOL

Indian Recipes

news NRIOL 25years Celebration

NRIOL.COM, the premier online community since 1997 for the Indian immigrant community provides a range of resourceful services for immigrants and visitors in America.

Contact our customer service team

Estd. 1997 © Copyright NRI Online Pvt. Ltd. All rights reserved worldwide.