- Submitted by Beryl
Theeyal is a common sidedish found in South Indian state of Kerala, India. In this the vegetables are cooked with spices like turmeric powder, chilly powder, coriander powder, tamarind juice, etc. The grated coconut is roasted, grinded and added with the vegetables to give an extra taste and aroma. Theeyal is usually prepared with a single vegetable like eggplants, bittermelon, onion etc. In this recipe, I have taken mixed vegetables like Egg plant, Plantain (banana), potato and capsicum to prepare this. You can also add drumsticks, yam and okra if you have.
Recipe for Mixed Vegetable Theeyal
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 - 6
- Mixed vegetables (Egg plant, Plantain, potato and capsicum) - 3 cups
- Onion - 1
- Tomatoes - 2 big
- Green chillies - 2
- Curry leaves - 10 nos.
- Grated coconut - 1.5 cups
- Shallots- 5 nos
- Dry chillies- 3 nos.
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Cooking oil - 4 tsp
- Coriander powder - 2.5 tbsp
- Red Chili powder- 1 tbsp
- Turmeric powder - 1 tsp
- Garlic - 3 cloves
- Fenugreek powder - 1/4 tsp
- Asafoetida - ¼ tsp
- Coconut oil (optional) - 1 tbsp
- Black Pepper Powder - ½ tsp
- Tamarind juice - from one lemon size tamarind
- Salt - as necessary
- Water- 1 cup
Cutting the vegetables
- Wash the vegetables, peel the skin from potatoes and plantain. Then cut into medium size pieces.
- Put the veggies potatoes, plantain and eggplant in water till the time of cooking to prevent any discolouration.
- Cut the onions, shallots, garlic, tomatoes, green chillies, etc. into medium size pieces
Preparing Coconut Masala
- Switch on the stove. In a pan, put grated coconut, cumin, shallots, curry leaves and dry chillies.
- Stir continuously in a medium flame till the coconut turns to light brown colour.
- You can put few drops of oil to prevent burning if necessary.
- Add coriander powder, chilly powder, pepper powder, turmeric powder, asafoetida, fenugreek, salt to it and stir continuously.
- When it becomes golden brown colour, remove from stove and allow it to cool.
- When it is fully cooled, put them in a blender and grind it to a nice powder
- In a pan, add cooking oil. When the oil gets heated, put mustard seeds and when it splutters, add cumin seeds, onion, curry leaves, garlic, green chillies and dry chillies.
- When the onions become transparent, add all vegetables. Do not add tomato now.
- Now add salt, chilly powder and coriander powder and mix well so that the vegetables get coated with the masala powders.
- Now add coconut masala powder (Refer : Preparing Coconut Masala) and mix well.
- Now add tomatoes and tamarind juice. Mix well and add water.
- Now check the salt and cover with a lid and cook for 15 minutes in medium flame.
- Open the lid and stir occasionally to prevent burning at the bottom. Check if the vegetables are cooked, and add salt if necessary.
- When the oil starts floating on the top, the theeyal is ready. You can add some coconut oil at the end (optional only) for better aroma. The theeyal is ready to serve with rice.
More Tamarind Based Curries