Theeyal

Theeyal is a Kerala cuisine based curry which is very easy to prepare yet very tasty. There are many alterations to this recipe making it even more delicious. Ulli Theyal, Vegetable Theeyal, Potato Theeyal and the list goes on. I am going to stick to the basic recipe and one can always add any vegetable to enhance its taste.

Recipe:

Ingredients:

List (1)

• Fresh coconut scrapped – 1 cup
• Cumin Seeds – 2 teaspoons
• Dhania Seeds – 2 teaspoons
• Black Peppercorns – 2 teaspoons
• Red Chilies – 6 no.s
• Turmeric Powder – a pinch
• Oil – 2 teaspoons

List (2)

• Onion – 1 medium sized
• Tamarind Paste – 2-3 tablespoons
• Red Chili Powder – 1 teaspoon
• Turmeric Powder – a pinch
• Salt- as required
• Coconut Oil – 5-6teaspoons
• Mustard Seeds – 1 teaspoon
• Urad Dal – 2 teaspoons
• Asafoetida – 2 pinches
• Red Chili – 2 no.s
• Coriander – to garnish
• Curry Leaves – as required
• Water – as required

Procedure:

1. Heat oil in a frying pan. Add all the ingredients from list (1) once the oil is hot.
2. Keep frying them until they are roasted and there are no traces of oil. Keep aside to cool.
3. Grind the fried ingredients into a smooth paste by adding little water.
4. Take a heavy bottom pan and heat coconut oil from list (2).
5. Add the mustard seeds, red chilies, urad dal, asafoetida and curry leaves.
6. Once the mustard seeds splutter, add onions. Saute until onions are golden fried.
7. Add the tamarind paste and the ground masala.
8. Add turmeric powder, salt and red chili powder.
9. Let it come to boil. Theeyal is ready when oil starts to leave from the edges of curry.
10. Garnish the curry with coriander leaves. Serve hot. This tastes best for plain steamed rice , dosa, chapathi and idli.

Note: Keep the pan closed after step 8 until done. The curry might boil too fast leaving you with small burns.