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.

Ingredients:

  • 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

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