Somedays based on the season or the festivities around the corner, you may get to cook so early or go on a trip and so you compromise on the food. But with the best choice being a dish that doesn’t gets spoiled easily tops the list is roasted coconut gravy.
And that’s my amma’s/ grandma’s and everyother lady in neighbourhood would pull off as a life saver, Theeyal 😋 The soul cum comfort food from the hearts of every Malayalee !!!
Theeyal is an authentic Kerala dish and is prepared using vegetables like okra, shallots, bittergourd, brinjal and so on.
Theeyal means burnt dish which means coconut is roasted till it becomes dark brown in color. The dish gets its color from the roasted coconut and the tamarind paste.
Theeyal is made in many households of Kerala and also in regions of Kanyakumari. In certain places of Kanyakumari, Mixed Veg Theeyal is an essential part of Marriage/Maruveedu (மறுவீடு) Sadya (Keralite’s Vegetarian Feast). Theeyal has got a sour and spiced taste which goes well with hot rice.
Its secret lies in the unlimited number of vegetables that can be used and the roasting of coconut to its preparation. Here is the recipe, try and enjoy the traditional delicacy.
Author: Nathiya Adiseshan
Cooking Time: 20 mins
Preparation Time: 15 mins
Serves: 3 people
INGREDIENTS
- 1 cup Chickpeas/ Chana, boiled
- 1 cup Coconut, grated
- 1 tbsp Cumin seeds
- 1 tbsp Black peppercorns
- 3-4 Garlic pods (optional)
- 4-5 Shallots/ Pearl Onions/ chinna vengayam
- 1 1/2 tbsp Chilli powder
- 2 tbsp Coriander powder
- Tamarind, size of gooseberry
- 1/2 cup Veggies diced (Brinjal, Drumstick, Yam)
- Salt
- 1 tsp Mustard seeds
- 1/8 tsp Fenugreek seeds
- Red chillies
- Curry leaves
- Coconut Oil
Here we go…
- Soak chickpeas overnight. Pressure cook and keep aside.
- Heat a tbsp of oil and add grated coconut, cumin seeds, shallots, peppercorns, and curry leaves (garlic pods optional).
- Fry the coconut till it turns a darker shade of brown. Reduce the flame to low, add chilli and coriander powder. Cook for a min.
- Once it is cooled completely, grind the coconut mixture to a smooth paste (If required, add little water).
- Soak tamarind in 1/4 cup of water and keep aside.
- In a heavy bottomed pan (I’ve used Kalchatti, soapstone cookaware), add the diced brinjal, yam/drumstick and shallots with little water ( I have added brinjal, yam and shallots alone today). Cook until the veggies are done.
- Add roasted coconut paste, tamarind water and salt. Mix well. Add 1 1/2 cups of water to it. Bring it to boil.
- Now add the boiled chickpeas. Stir well.
- Reduce flame to lowest and cook for 4-5 mins. When the oil starts oozing out, switch off the flame.
- Heat oil in a pan and crackle mustard seeds, fenugreek seeds, red chillies and curry leaves. Add this to theeyal.
- Serve with hot rice.
Notes:
- Coconut oil imparts a distinct aroma and flavour. You can use any oil of your choice too.
- Its important to fry the coconut really golden/brown. Do not char it while roasting.
- The oil from the coconut will separate while grinding and the mixture will become into a paste. If required, add little water.
- Black chickpeas tastes better than the white ones.
-
Hungry Stomach 