Ingredients with Measurements:
- 1 medium-sized pineapple, peeled and chopped into small pieces
- 1 cup grated coconut
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4-5 dried red chillies
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seeds
- 2-3 sprigs of curry leaves
- 1 tbsp tamarind paste
- Salt to taste
- 2 tbsp coconut oil
- 1 cup water
Special equipment needed:
- Grinder or blender
Step-by-step instructions:
1. In a grinder or blender, grind together grated coconut, coriander seeds, cumin seeds, black peppercorns, dried red chillies, and turmeric powder to make a smooth paste.
2. Heat coconut oil in a pan and add mustard seeds. Once they start to splutter, add curry leaves and sauté for a few seconds.
3. Add the ground paste to the pan and sauté for 2-3 minutes on low heat.
4. Add chopped pineapple, tamarind paste, salt, and water to the pan. Mix well and cover the pan with a lid.
5. Cook on low heat for 15-20 minutes or until the pineapple is cooked and the gravy thickens.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-5 servings
Nutritional information:
Calories: 170 kcal
Fat: 12 g
Carbohydrates: 16 g
Protein: 2 g
Fiber: 4 g
Substitutions for ingredients:
- Fresh pineapple can be used instead of canned pineapple.
- Freshly grated coconut can be used instead of desiccated coconut.
Variations:
- Instead of pineapple, other vegetables like bitter gourd, eggplant, or okra can be used to make theeyal.
- For a non-vegetarian version, shrimp or fish can be added to the gravy.
Tips and tricks:
- Use fresh and ripe pineapple for best results.
- Adjust the amount of red chillies according to your spice preference.
- The gravy should be thick and not too watery.
Storage instructions:
The leftover pineapple theeyal can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pineapple theeyal in a pan on low heat until heated through.
Presentation ideas:
Serve the pineapple theeyal in a bowl with steamed rice.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with steamed rice and papad.
Suggested side dishes:
Cucumber raita or tomato salad can be served as a side dish.
Troubleshooting advice:
- If the gravy is too thick, add some more water to adjust the consistency.
- If the gravy is too watery, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh and clean ingredients. Wash the pineapple thoroughly before using.
Food history:
Theeyal is a traditional Kerala dish that is made with vegetables, coconut, and spices.
Flavor profiles:
The pineapple theeyal has a sweet and tangy flavor with a hint of spice.
Serving suggestions:
Serve the pineapple theeyal as a main dish with steamed rice.
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Region: Indian