Theeyal is a traditional Kerala dish. Shallots, coriander seeds, chillies and coconut is roasted and added to the vegetable with tamarind pulp. It almost tastes like sambar. It gets its rich brown gravy from roasted onion -coconut paste and tamarind.
Vegetables from which theeyal can be made are shallots,okra, potato, egg plant, raw mango. It is served with rice. Here I am using bitter gourd and shallots.
INGREDIENTS
Bitter gourd finely cut 2 no.
Shallots cut in halves 1/2 tea cup
Tamarind lemon size
Turmeric 1/2 tsp
Curry leaves few
Coconut oil/Refined oil 2 tbsp
Salt to taste
FOR WET GRIND
Red dry chillies 5-6
Onion diced small medium 1/2
Shallots cut in halves 1/2 tea cup
Coconut grated 1/2 tea cup
Coriander seeds 1 tbsp
Refined oil 2 tsp
FOR TEMPERING
Mustard seeds 1 tsp
Curry leaves 1 sprig
Coconut oil/ refined oil 2 tsp
METHOD
Take a deep frying pan and heat oil. Add red chillies and coriander seeds and on low fire saute till coriander seeds changes colour. Add the onion and shallots, saute them till they become golden brown. Add the grated coconut and saute till it becomes golden brown. Keep it aside to cool . After it cools down blend it in a smooth paste.
Take the same frying pan add oil. Add the bitter gourd and shallots and saute for 5 minutes on medium fire stirring continuously. Add turmeric, salt and the ground paste. Add 2 cups of water or as required. Cover and cook till the vegetables are done on low fire.
Temper it with mustard seeds and curry leaves.
Serve hot with idli /dosa / rice/ Indian bread
