Ingredients with Measurements:
- 1 cup jackfruit pieces
- 1/2 cup grated coconut
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp black pepper powder
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 2-3 dried red chilies
- 1 onion, sliced
- 2-3 garlic cloves, chopped
- 1-2 tbsp tamarind pulp
- 1-2 tsp jaggery
- Salt, to taste
- 2-3 tbsp coconut oil
- Curry leaves, for garnish
Special Equipment Needed:
- Blender or food processor
- Heavy-bottomed pan or kadhai
Step-by-Step Instructions:
1. In a blender or food processor, grind together grated coconut, cumin seeds, coriander seeds, turmeric powder, red chili powder, and black pepper powder to make a fine paste. Keep it aside.
2. Heat coconut oil in a heavy-bottomed pan or kadhai over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
3. Add dried red chilies, sliced onions, and chopped garlic. Saute until the onions turn translucent.
4. Add jackfruit pieces and saute for 2-3 minutes.
5. Add the ground coconut paste and mix well.
6. Add enough water to cover the jackfruit pieces. Add salt to taste.
7. Add tamarind pulp and jaggery. Mix well.
8. Cover the pan and let it cook for 10-15 minutes or until the jackfruit is cooked and the gravy thickens.
9. Garnish with curry leaves and serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 12g
Carbohydrates: 18g
Protein: 2g
Fiber: 4g
Sodium: 350mg
Substitutions for ingredients:
- You can use canned jackfruit instead of fresh jackfruit.
- You can use jaggery or brown sugar instead of tamarind pulp for sweetness.
Variations:
- You can add vegetables like drumstick, eggplant, or okra to the theeyal.
- You can use different types of lentils or beans instead of jackfruit.
Tips and Tricks:
- Make sure to remove the seeds from the jackfruit before using it in the recipe.
- If the gravy is too thick, add more water to adjust the consistency.
- Adjust the amount of red chili powder and black pepper powder according to your taste preference.
Storage Instructions:
You can store the leftover jackfruit theeyal in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the jackfruit theeyal in a pan over low heat until heated through.
Presentation Ideas:
Serve the jackfruit theeyal in a bowl with rice and garnish with curry leaves.
Garnishes:
Curry leaves
Pairings:
Rice, roti, or naan
Suggested Side Dishes:
Cucumber raita, papad, or pickle
Troubleshooting Advice:
- If the gravy is too thin, let it cook for a few more minutes until it thickens.
- If the gravy is too thick, add more water to adjust the consistency.
Food Safety Advice:
Make sure to wash the jackfruit pieces thoroughly before using them in the recipe.
Food History:
Theeyal is a traditional Kerala dish that is made with roasted coconut and spices.
Flavor Profiles:
Spicy, tangy, and slightly sweet
Serving Suggestions:
Serve hot with rice or any Indian bread.
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Region: Indian