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

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For more recipes related to Theeyal checkout Kiri Hodi. You can also find more Dals and Kadhis recipes like Dal with Drumsticks, Mysuru Rasam, Dal Dhokli, Dry Dal with Imli Leaves.

Theeyal

Theeyal Recipe Card

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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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