Stir Fry theeyal

Theeyal is a gravy based curry which is originated from Kerala. Theeyal is a side dish curry of rice. Here coconut is grinded along with spices and red chillies and is cooked in tamarind water along with any vegetables. Bittergourd, shallots, Ladies finger, Brinjal are the vegetables which I prefer to prepare theeyal. The aroma of the roasted coconut itself makes this dish delicious.

The colour of this curry is either brown or black, depending on the coconut roasting and spices added. Shallots can be substituted with onions cut into cubes if you are in a hurry burry or if the shallots are not available.But I always suggest to use shallots. The amazing fact of this curry is the taste mixture. We get sour or sweet in each bite.This curry can be refrigerated for 2 or 3 days, as we have roasted the coconut. Taste also will be more on the next day. So plan accordingly and prepare this recipe at your home also.


  • Bitter gourd/Brinjal or shallots(slender,cut lengthwise) – 200g
  • Shallots – 50 g
  • Green chilly (slit) – 3
  • Turmeric powder- 1/4 teaspoon
  • Tamarind- a gooseberry size
  • Salt – to taste
  • Jaggery – small piece
  • Cooking oil – 1.5 tablespoon
  • Mustard seeds- 1/4 teaspoon
  • Dry red chilli – 2

To prepare the theeyal mix :

  • Grated coconut – 1.5 cup
  • Coriander- 2 teaspoon
  • Dry red chilli – 6
  • Salt- to taste

Dry fry the ingredients to light brown, crispy texture, allow to cool, grind it and mix in tamarind water of 1 cup. Keep it aside.

Heat oil, saute dry red chilli, mustard seeds, allow seeds to pop, add curry leaves followed by the shallots. Saute till shallots are translucent. Add vegetables and green chillies. Saute till cooked, add theeyal mix and  allow to boil. Add the jaggery, and adjust the salt.Theeyal is ready for serving.Have it hot with rice

Mutton Stew

Mutton stew is a coconut based Mutton recipe which is enjoyed in Kerala along with the breakfast dishes like appam, idiyappam, puttu, bread etc. In this recipe, mutton is cooked in pressure cooker separately. People in Kerala prefer it during various occasions like Christmas, Easter, marriage ceremonies etc.

I am basically not a mutton lover when it is prepared in other forms. But this stew recipe is very tasty where the mutton is completely immersed in aromatic coconut milk and spices. Adding cashew nuts makes it much more tastier. Try this recipe of mutton on your next upcoming occasion and do enjoy an amazing dish.


  • Chopped Mutton pieces – 1 kg
  • Onions – 4,chopped
  • Green chillies – 3
  • Potatoes – 1 medium, cut into cubes
  • Carrot- 2,cut into cubes
  • Ginger chopped- 1 inch
  • Garlic- 4 pods
  • Coconut milk thin – 1.5 cups
  • Coconut milk thick – 1.5 cups
  • Pepper powder- 1/2 tspn
  • Coriander leaves/curry leaves – 1 sprig
  • Salt – 1.5 tspn
  • Dalda – 2 tbspn
  • Cashew nuts – 6
  • Raisins- 8

Spices used

  • Cardamom-5
  • Cinnamon- 2
  • Cloves -2
  • Pepper- 10 no’s

Method of preparation

  • Pressure cook the mutton by adding salt and chopped ginger
  • Boil the carrot and potato separately and keep aside
  • Heat Dalda in a kadai and add the spices,cashewnuts and raisins,allow it to sputter
  • Add onions,green chilli and garlic
  • Saute well
  • Once the onion becomes translucent,add 1 tbspn of cornflour and mix well
  • Mix the cooked mutton,potato and carrots to it
  • Add the thin coconut milk
  • Check the salt and add it as per your taste
  • Once it is completely boiled,add the thick coconut milk
  • Add pepper powder and saute well(for spicy curry lovers only)
  • Garnish with curry leaves or coriander leaves
  • Our tasty mutton curry is ready to serve.

Scrambled Egg Curry

Egg curries are usually one of the most common breakfast curries in kerala. It goes well with Paalappam(Hoppers), Idiyappam(String hoppers), Chappathi, poori,etc. This curry is also known as Bachelor’s egg curry. In this recipe, eggs are not boiled and kept aside for cooking. Instead, eggs are directly scrambled into the boiling curry. So, it is a very less time consuming curry. Do try this easy tasty egg curry in your home and let me know your feedback.

Ingredients :

  • Eggs – 3
  • Chopped Onions – 4 no’s
  • Chopped Ginger-small piece
  • Chopped Garlic- 4 cloves
  • Green chilli – 2
  • Salt – 3/4 tspn
  • Turmeric powder- 1/4 tbspn
  • Coriander powder- 1 tbspn
  • Kashmiri chilli powder – 1/2 tbspn
  • Garam Masala – 1/2 tbspn
  • Cornflour – 1 tbspn
  • Coconut milk- 2 cups
  • Curry leaves – 1 sprig

Method of preparation :

  • Heat a kadai and add 2 tbspn of oil
  • Add onions,salt and saute well till translucent
  • Add green chillies,ginger and garlic
  • Add turmeric powder,coriander powder,chilli powder and garam masala in low flame
  • Saute till the raw smell goes completely
  • Add cornflour
  • Then add coconut milk to it
  • To the boiling curry,add the eggs directly one by one
  • When one side of the egg is boiled,slowly flip the eggs using a spoon
  • When the other side is also boiled,switch off the flame
  • Garnish the curry with curry leaves.
  • Serve hot with appam,chappathis etc.

Kadala curry

Kadala curry or black chickpea curry is made using black chickpea with grinded coconut.Black chickpeas being a good source of proteins, this curry is nutritious and healthy. This curry is one of the most common breakfast curries in kerala.

It goes well with puttu, idiyappam, paratha, poori, etc. It can also be used as side dish for rice. When I hear of puttu, the best vegetarian combination that comes in my mind is this kadala curry. I will share the recipe of Kadala curry. Here is how to do it.Please do try at home.

First let’s see the ingredients for this preparation.


  • Kadala/Black chickpeas – 1 cup
  • Grated coconut- 1/2 cup
  • Onion – 2
  • Tomato – 1
  • Ginger garlic paste- 1 tspn
  • Turmeric powder- 1/4 tspn
  • Chilli powder- 1/2 tspn
  • Coriander powder – 1 tspn
  • Garam masala – 1 tspn
  • Green chilli – 2
  • Salt – as per required
  • Water
  • Oil

Method of preparation :

  • Rinse and soak the black chickpeas in 2 cups of water overnight
  • Pressure cook the chickpeas by using the same water + additional 1 cup of water by adding 1 tsp of salt
  • Meanwhile when the chickpeas are getting cooked,take a kadai
  • Add 2 tablespoon of oil
  • Add onion,stir and saute for a minute
  • Then add ginger garlic paste and green chilli
  • Saute till the onion becomes golden brown
  • Add tomato
  • Now add turmeric powder,chilli powder,coriander powder and garam masala
  • Stir the masalas very well on a low flame and saute for a minute
  • Grind the grated coconut and one handful of cooked chickpeas by adding some water
  • Add it to the prepared masala
  • Finally add the cooked black chickpeas/kadala to it
  • Add the chickpeas stock also
  • Taste and add salt if needed
  • Let the curry boil
  • Simmer until all the flavors and the chickpeas are well blended
  • Garnish the curry with curry leaves.

NB : Grinding together grated coconut and some cooked chickpeas gives a good texture for our curry.

Chilli pork

Chilli pork is one of the best and versatile dishes which goes well along with Noodles, Fried Rice , Nan, Chappathi, etc. In this recipe,the pork slices are very juicy. Chilli pork has got many varieties of preparation. This is a fantastic recipe of my mother, which she had received too many calls from other’s for the recipe after having taken her invitation for lunch and dinner.

Chilli pork

First let’s see the ingredients for this preparation.


Cooking of pork :

  • Pork – 1 kg
  • Chopped Ginger – 1 tablespoon
  • Vinegar – 1 tspn
  • Soya sauce – 1 tspn
  • Pepper powder-
  • Salt – as per required
  • Water – 1 cup

Cook the pork in pressure cooker by adding all the above ingredients in 1 cup of water.Pork pieces should be in the form of thin slices

Preparation of chilli pork :

  • Carrot – 2
  • Capsicum chopped square shape- 2
  • Onion chopped in square shape  – 3
  • Kashmiri chilli powder – 1 tspn
  • Pepper powder – 1/2 tspn
  • Green chilli – 2
  • Cornflour- 1 tbsp
  • Chopped celery – 2 tspn
  • Tomato sauce – 3 tbsp
  • Chilli sauce – 2 tbsp
  • Oil

Take a pan and add oil to it.Add onion,green chilli,carrot and saute well.Then add chilli powder and pepper powder to it.Saute until the raw smell goes completely.Add the cooked pork to it.Mix cornflour in 1 cup of water and add to pan.Add tomato sauce and chilli sauce to it.Saute for 2 minutes.Then add Capsicum.Garnish it with celery and serve hot.

NB : Addition of capsicum gives a wonderful taste.

Beef liver fry

Liver fry is a simple starter or appetizer which is very easy to prepare. This lip smacking recipe is used as a side dish along with rice. Most of the people love the taste of chicken liver. Frankly saying,I don’t prefer eating liver, but this recipe made me a fan of liver fry. In this recipe, liver is coated with masala and the texture of this dish will be little juicy.

First let’s see the ingredients for this preparation.


  • Beef liver – 500 g
  • Ginger – 1 tbspn crushed
  • Salt – 1 tspn
  • Coconut oil – 2 tbspn
  • Onion –
  • Tomato –
  • Green chilli – 1
  • Ginger garlic paste – 1 tspn
  • Curry leaves –
  • Kashmiri chilli powder- 1/2 tspn
  • Coriander powder- 1 tspn
  • Turmeric powder-1/4 tspn
  • Pepper powder-1/2 tspn
  • Tomato sauce – 1 tspn

Method of preparation:

*Cooking of liver :

  • Wash and cut the beef liver into medium sized cubes
  • Take a kadai and cook beef liver by adding sufficient water to it
  • Add crushed ginger and salt to it
  • Close the lid,so that the liver gets cooked well

*Preparing the liver fry :

  • Take a pan and add 2 tablespoon of coconut oil
  • Add onion to the oil
  • Then add green chilli and ginger garlic paste to it
  • Lower the heat and add Kashmiri chilli powder,coriander powder,turmeric powder and pepper powder to it
  • Saute it till the raw smell of the powders goes completely
  • Add tomatoes
  • Slice the cooked liver into finger shape
  • Add the sliced liver to the cooked masala
  • Close the lid of the pan and cook the liver fry in medium flame for 6 minutes
  • Add tomato sauce and saute it
  • Transfer the liver fry to a plate and garnish it with curry leaves
  • The delicious beef liver fry is ready to serve

Some things to take care before preparation. We have to clean the liver properly. Also it will be tasty if we cook the liver fry in coconut oil.

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