Theeyal

Theeyal, which means "burnt dish", is a typical Kerala dish featuring burnt Coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from Tamarind.

Theeyal is made by roasting a mixture of spices which include Coconut, Coriander seeds, Red chili and Fenugreek. The roasted spices are then ground to a paste and cooked in Tamarind juice along with desired Vegetables. Vegetables used for Theeyal include Pearl onion or Shallot, Bitter melon, Potato, Eggplant, Okra, Zucchini, Raw Mango. Theeyal is normally served with rice.

To Grind:

Coconut – 1/4 cup, grated

Shallot - 2

Cumin seeds – 2 tsp

Peppercorn - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1 tsp

Coriander Powder - 2 tsp

For Gravy:

Oil - ¼ cup

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/4 tsp

Curry leaves

Shallot - 10

South Indian Vegetable - 1, diced (Preferably Eggplant, Suraikkai, Ash Gourd, Bitter melon or just Tomatoes)

Tamarind Juice - 1/2 cup

Salt

Dry roast Coconut until golden; followed by Shallot, Cumin, Peppercorn. Roast until fragrant making sure not to burn the spices. Turn off heat and stir in Turmeric, Chilli Powder and Coriander Powder. Allow this mixture to cool down and grind to a fine paste.

Heat Oil in a medium pan. Temper Mustard, Urad Dhal, Asafetida and Curry leaves. Sauté Shallots. Once the Shallots turn translucent add the Vegetables. Sauté for 2 min. Add Tamarind Juice along with required Salt and bring to boil. Add the ground masala and bring to a rolling boil. Cook closed until Oil starts oozing from the gravy.

Serve with Rice and desired Vegetable Sides.

Muttai Theeyal - Add some slit Hard-boiled Eggs to the gravy and bring to a rolling boil; cook closed for about 5 minutes.