Saturday, May 2, 2015

Theeyal / Roasted coconut and tamarind curry

Theeyal can be made with shallots, ladies finger, bitter gourd or fish. It has the roasted coconut flavour with tanginess from tamarind. It is usually served as side dish for Kerala sadya.

  1. Ladies finger, cut into 1 cm thick rings - 2 cups
  2. Shallots, peeled - 1 cup
  3. Dried red chilli - 4
  4. Coconut, shredded - 1 cup
  5. Coconut oil - 2 tbs + 1 tbs
  6. Salt to taste
  7. Curry leaves -  10-12
  8. Black pepper corns  - 6
  9. Turmeric powder - 1/2 tsp
  10. Tamarind  - 2 tbs, soaked in half cup water
  11. Ginger, chopped - 1tsp
  12. Garlic, chopped - 1 tsp

  1. Heat 1 tbs oil in a hot pan, fry coconut in it
  2. Once coconut starts to brown, add turmeric powder, ginger and garlic
  3. Add red chilli once the coconut is fully brown and take the pan from flame as it will burn coconut, if kept on hot stove after browning.(Remember to keep stirring in between.)
  4. Make a smooth paste of coconut once it cools down
  5. Heat 2 tbs oil in a pan
  6. Add curry leaves, shallots and ladies finger and sauté till ladies finger is cooked. (need not brown ladies fingers, but it shouldn't be sticky either)
  7. Add tamarind juice, salt and coconut paste and cook for 5 more minutes.

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