Theeyal, also known as “Ulli Theeyal,” is a popular South Indian curry dish from the state of Kerala.
It is made with roasted coconut and a mixture of spices, giving it a rich and complex flavor.
The main ingredient of theeyal can vary, but it is commonly prepared with vegetables like shallots (small onions), bitter gourd, eggplant, or even prawns or fish.
Here’s a general idea of how Theeyal is prepared:
Ingredients:
Main ingredient (shallots, bitter gourd, eggplant, etc.)
Grated coconut
Tamarind pulp
Red chili powder
Coriander powder
Turmeric powder
Mustard seeds
Curry leaves
Oil
Salt
Instructions:
Roast the grated coconut in a pan until it turns brown. Make sure to stir it continuously to avoid burning.
Allow the roasted coconut to cool, and then grind it into a smooth paste using a little water.
Heat oil in a separate pan and add mustard seeds. Allow them to splutter.
Add the main ingredient (e.g., shallots, bitter gourd, eggplant) and sauté until they become tender and slightly browned.
Add the tamarind pulp, red chili powder, coriander powder, and turmeric powder. Cook for a few minutes.
Add the ground coconut paste and stir well. Cook for a few more minutes, allowing the flavors to blend.
Add enough water to achieve the desired consistency and season with salt to taste. Simmer the curry until it thickens and the main ingredient is fully cooked and infused with the flavors of the spices.
Garnish with curry leaves and serve Theeyal hot with steamed rice.
Theeyal is known for its unique combination of flavors, blending the nuttiness of the roasted coconut with the tanginess of tamarind and the heat of the spices.
It’s a popular dish in Kerala cuisine and is often enjoyed as part of a traditional South Indian meal.
