Ingredients with Measurements:
- 1 cup grated coconut
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 5-6 dried red chilies
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 small ball of tamarind
- 2 tbsp coconut oil
- 1 onion, sliced
- 1 tomato, chopped
- 1/2 cup chopped mixed vegetables (carrots, beans, eggplant, etc.)
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, dry roast the grated coconut, coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies until the coconut turns golden brown.
2. Allow the mixture to cool and then blend it into a fine paste with some water.
3. Soak the tamarind in some warm water for 10-15 minutes and then extract the pulp.
4. In a separate pan, heat the coconut oil and add the mustard seeds.
5. Once the mustard seeds start to splutter, add the sliced onions and sauté until they turn translucent.
6. Add the chopped tomatoes and mixed vegetables and sauté for a few minutes.
7. Add the tamarind pulp, turmeric powder, red chili powder, and salt to taste.
8. Add the ground coconut paste and enough water to make a thick gravy.
9. Bring the mixture to a boil and then reduce the heat to low.
10. Cover the pan and let the mixture simmer for 10-15 minutes until the vegetables are cooked and the gravy thickens.
11. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 10g
Carbohydrates: 12g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Fresh coconut can be used instead of grated coconut
- Tamarind paste can be used instead of tamarind pulp
- Any vegetables of your choice can be used in this recipe
Variations:
- Shrimp or fish can be added to make a seafood version of this dish
- Roasted peanuts or cashews can be added for some crunch
- A pinch of sugar can be added to balance the sourness of the tamarind
Tips and tricks:
- Dry roast the coconut and spices on low heat to prevent burning
- Use a non-stick pan to prevent the coconut from sticking to the bottom
- Adjust the amount of tamarind according to your taste preference
Storage instructions:
Store the leftover theeyal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the theeyal in a pan on low heat until heated through.
Presentation ideas:
Serve the theeyal in a bowl with some rice or roti on the side.
Garnishes:
Garnish with some fresh cilantro leaves or roasted peanuts.
Pairings:
This dish pairs well with steamed rice or roti.
Suggested side dishes:
- Papadum
- Pickles
- Raita
Troubleshooting advice:
- If the theeyal is too thick, add more water to thin it out
- If the theeyal is too sour, add a pinch of sugar to balance it out
Food safety advice:
Make sure to wash all vegetables 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:
This dish has a tangy and slightly sweet flavor with a hint of spice.
Serving suggestions:
Serve the theeyal hot with some steamed rice or roti.
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Region: Indian