Ingredients with Measurements:
- 2 raw mangoes, peeled and chopped
- 1/2 cup grated coconut
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp mustard seeds
- 2-3 dry red chilies
- 1 sprig curry leaves
- 1 tbsp coconut oil
- Salt to taste
- Water as required
Special equipment needed: None
Step-by-step instructions:
1. In a pan, dry roast grated coconut, cumin seeds, coriander seeds, and black pepper until the coconut turns golden brown.
2. Remove from heat and let it cool.
3. Grind the roasted mixture into a fine paste by adding water as required.
4. In a separate pan, heat coconut oil and add mustard seeds, dry red chilies, and curry leaves.
5. Once the mustard seeds start to splutter, add chopped raw mangoes and sauté for a few minutes.
6. Add turmeric powder, red chili powder, and salt to taste.
7. Mix well and add water as required.
8. Cover and cook until the mangoes are soft and tender.
9. Add the ground coconut paste and mix well.
10. Cook for a few more minutes until the gravy thickens.
11. Remove from heat and serve hot.
15-20 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 115
- Fat: 9g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- Raw mangoes can be substituted with ripe mangoes or tamarind pulp.
- Coconut oil can be substituted with any other cooking oil.
Variations:
- Add vegetables like drumsticks, okra, or eggplant to the recipe.
- Use different spices like fennel seeds or cinnamon to enhance the flavor.
Tips and tricks:
- Adjust the amount of red chili powder according to your spice preference.
- Use fresh coconut instead of grated coconut for a richer taste.
Storage instructions:
- Store the leftover theeyal in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the theeyal in a pan on low heat until heated through.
Presentation ideas:
- Serve the theeyal in a traditional Indian-style bowl with a side of rice or roti.
Garnishes:
- Garnish with fresh coriander leaves or grated coconut.
Pairings:
- Serve with steamed rice or Indian bread like roti or naan.
Suggested side dishes:
- Serve with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting advice:
- If the gravy is too thick, add more water to adjust the consistency.
- If the gravy is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the raw mangoes thoroughly before using them in the recipe.
Food history:
- Theeyal is a traditional South Indian dish that originated in Kerala.
Flavor profiles:
- The theeyal has a tangy and spicy flavor with a hint of sweetness from the raw mangoes.
Serving suggestions:
- Serve the theeyal as a main course dish for lunch or dinner.
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Region: Indian