Theeyal is another traditional coconut based kerala delight in which shallots are sauteed and cooked with dry roasted and ground coconut and spices mixture. It's smoky, hot and tangy dish.
Yield :- 3-4 servings
- 20 shallots or pearl onion, washed and peeled
- 1 medium potato(optional)
- 1/2 cup + 2 Tbsp of shredded coconut
- 1.5 tsp of coriander powder
- 1 tsp of hot red chilli powder
- 2 tsp of kashmiri red chilli powder
- 2 pinches of fenugreek powder
- 1/2 tsp of turmeric powder
- 1/2 of lime size tamarind
- 1 sprig of curry leaves
- salt to taste
- 1 tsp of mustard seeds
- 2 tsp of oil
1. Dry roast coconut in a dry pan until it is dark brown. Switch off the flame and add coriander, hot and kashmiri chilli, fenugreek powder to the hot coconut and stir for few secs.
2. Grind coconut mixture with just 1-2 tsp of water into a nice paste. Thinly slice the shallots and chop the potato pretty small. 3. Soak tamarind in 1/2 cup of hot water for 15 minutes and sqeeze the water out of the tamarind.
4. Heat oil in a pan and splutter mustard seeds, then add onions, curry leaves, salt and stir for 3-4 minutes. Then add potato and 1 cup of water and let the potato and onions cook together.
5. Now add coconut paste and tamarind water to the shallots mixture and let it cook for 3-5 minutes over low-medium heat.
6. Add little more water if the theeyal is too thick.
- Try to grind coconut mixture with very less water as possible to maintain its dark color.
- If not using potato, then add ground coconut and tamarind water together when the shallots are almost cooked.
- You can use dry coconut also, if fresh coconut is not available but make sure to keep an eye when you are roasting dry coconut because it's tends to burn quickly than fresh one.