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 browning of coconut and also from another ingredient, tamarind.In some parts of kerala, theeyal is included in a traditional sadya menu. I like this dish as it has what we call a Naadan (Traditional kerala) flavor contributed by the two main ingredients which are the most available in Kerala , the pearl onion (Cheriya ulli) and the tamarind (Puli). You can alter the other flavors and ingredients according to your taste. In this recipe I have not fried the coconut till the dark brown stage is reached, but have lightly browned it and used, just for a change and I liked it. It needs little patience as both the cleaning of onions and the frying of coconut takes time .
Serves 4
INGREDIENTS:
- Pearl onions(cheriya ulli)- 20
- Grated Coconut- 1/4 cup
- Tamarind - 1 lemon sized ball
- Turmeric powder- 1/4 tablespoon
- Coriander powder- 1 tablespoon
- Red chilly powder- 1 tablespoon
- Sambar powder/curry powder- 1 tablespoon
- Tomato- 1 medium sized
- Fenugreek seeds(Methi seeds/uluva)- 1/4 tablespoon
- Salt as needed
- Mustard seeds-1 tablespoon
- Uradh dal (Uzhunnu)- 1/4 tablespoon
- Curry leaves- 5
How to Prepare:
Step 1: Heat one tablespoon coconut oil and add the grated coconut , fenugreek seeds , 2 chopped pearl onions, 2 curry leaves chopped and saute till it turns light yellowish. Add the turneric powder, coriander powder, red chilly powder and the curry masala. switch off flame and let it cool..
Step 2: Extract tamarind juice from the lemon sized tamarind.
Step 3: Heat one tablespoon oil, add the sliced pearl onions and saute till it turns transparent and light brown. Add the chopepd tomato and saute till it is mixed well with the onions.
Step 4: Add the ground masala paste and saute till it cooks well with the onions and tomato. Add the tamarind water and cook well.
Step 4: Heat oil , splutter mustard seeds and uradh dal. Add curry leaves and switch off flame. Add this seasoning to the cooked gravy.
Step 5: Serve hot with boiled rice , idlis or dosas.
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