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Ingredients of Theeyal

  • Shallots or pearl onions - one cup
  • large onions - 2
  • garlic cloves - 2
  • grated coconut - 1 cup
  • coriander seeds - 1 teaspoon
  • methi seeds - 1 teaspoon
  • tamarind extract - 1 tablespoon
  • chili powder - 1 tablespoon
  • turmeric powder - 1 teaspoon
  • oil - 2 teaspoons
  • salt to taste
  • curry leaves - a few

Preparation of Theeyal

  1. Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add cup of the chopped onions. saute well and when browned, add the curry leaves, coriander seeds and methi seeds.
  2. Stir for a few more minutes and remove and keep aside. 
  3. Wipe the pan and add the coconut.
  4. On a low heat, dry roast the coconut till brown (not burned).
  5. When it is cool, blend the coconut with the onion mixture adding a half cup of water. 
  6. Heat the remaining oil in a saucepan and add the mustard seeds.
  7. When they pop, add the curry leaves and remaining onions and shallots and stir till browned.
  8. Add the tamarind extract and cup water and salt.
  9. When it starts to simmer, add the blended paste and cook on a low fire for 20 - 30 minutes.