Ingredients with Measurements:
- 4-5 drumsticks, cut into 2-inch pieces
- 1 cup grated coconut
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4-5 dried red chilies
- 1 tsp turmeric powder
- 1 tbsp tamarind paste
- 1 tbsp jaggery
- 1 tbsp coconut oil
- Salt to taste
- Water as required
Special equipment needed:
- Blender or food processor
- Heavy-bottomed pan or kadhai
Step-by-step instructions:
1. In a pan, dry roast grated coconut, coriander seeds, cumin seeds, black peppercorns, and dried red chilies until the coconut turns golden brown.
2. Allow the mixture to cool and then grind it into a fine paste using a blender or food processor.
3. In the same pan, heat coconut oil and add the drumstick pieces. Fry them until they turn golden brown.
4. Add the ground paste to the pan and mix well.
5. Add turmeric powder, tamarind paste, jaggery, salt, and enough water to make a thick gravy.
6. Cover the pan and let it simmer on low heat for 10-15 minutes or until the drumsticks are cooked through.
7. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-5 people
Nutritional information:
Calories: 150
Fat: 10g
Protein: 2g
Carbohydrates: 15g
Fiber: 5g
Substitutions for ingredients:
- Drumsticks can be substituted with okra or eggplant.
- Jaggery can be substituted with brown sugar.
Variations:
- Add sliced onions and garlic to the pan before adding the drumsticks for added flavor.
- Add roasted peanuts or cashews to the gravy for a crunchy texture.
Tips and tricks:
- Use fresh coconut for a better taste.
- Adjust the amount of water according to the desired consistency of the gravy.
- Use a heavy-bottomed pan to prevent burning.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pan on low heat until heated through.
Presentation ideas:
Serve in a traditional Indian thali with steamed rice and other curries.
Garnishes:
Garnish with fresh coriander leaves or grated coconut.
Pairings:
Pair with steamed rice or Indian bread like naan or roti.
Suggested side dishes:
Serve with a side of raita or papadum.
Troubleshooting advice:
- If the gravy is too thick, add more water.
- If the gravy is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Use fresh ingredients.
- Wash and clean the drumsticks thoroughly before using.
Food history:
Theeyal is a traditional South Indian curry made with roasted coconut and spices.
Flavor profiles:
The curry has a nutty and slightly sweet flavor with a hint of tanginess from the tamarind.
Serving suggestions:
Serve hot with steamed rice and other curries.
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Region: Indian