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Showing posts with label theeyal. Show all posts
Showing posts with label theeyal. Show all posts

Friday, January 13, 2012

Asparagus Theeyal



Theeyal is a traditional kerala dish. We can prepare Theeyal using a variety of vegetables including Asparagus.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 20 nos
  • Slit Green Chilly- 4 nos
  • Sliced Asparagus- ½ cup
  • Grated Coconut- 1½ cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp


PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat remaining oil in a pan.
  • Add sliced onions, green chilly and saute, till they turn golden brown colour.
  • Add sliced Asparagus and saute for another 3 minutes.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.

Recommended Combination: Asparagus  Theeyal can be served with Rice.


Sunday, May 16, 2010

Pavakka Theeyal / Bittergourd Theeyal


Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
This recipe uses Pavakka or Bittergourd as the main ingredient.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 4 nos
  • BitterGourd / Pavakka- 1 Medium Size
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - 1/2 cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Cut Bittergourd / Pavakka into small pieces.
  • Heat remaining oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add Pavakka and saute for another 3 minutes.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Pavakka / Bittergourd Theeyal can be served hot with Rice.

Tuesday, May 11, 2010

Koon Theeyal / Mushroom Theeyal



Theeyal is a delicious dish in Kerala. It has a rich distinct taste which makes it a distinct curry.
Koon Theeyal / Mushroom Theeyal is a variety preparation of this dish with Mushroom as the main ingredient.

INGREDIENTS:
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 4 nos
  • Sliced Mushroom- 1 cup
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1½ tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - ½ cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat 1 tsp oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add sliced mushroom and saute again for 2 minutes.
  • Add turmeric powder, salt and water and let it cook.
  • Add tamarind juice and allow to boil.
  • Add coconut paste and let it boil for 3-4 minutes.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination:Koon Theeyal / Mushroom Theeyal can be serve hot with Rice / Chappathi


Monday, March 22, 2010

Konju Theeyal / Shrimp Theeyal


Prawns cooked with fried coconut paste.It is similar to regular theeyal. Here we use prawns as the ingredient instead of vegetables.

INGREDIENTS:
  • Cleaned Shrimp - 1 cup
  • Sliced shallots(Pearl Onion) - 15 nos
  • Slit Green Chilly- 6 nos
  • Sliced Coconut - ¼ cup
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 2 tsp
  • Coriander Powder- 2 tsp
  • Turmeric Powder- ½ tsp
  • Fenugreek Powder- a pinch
  • kudampuli - 2-3 pieces
  • Curry Leaves - a few
  • Salt to taste
  • Coconut Oil - 2 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak kudampuli in water..
  • Heat oil in a pan.
  • Add sliced onions, Green Chilly and saute,
  • Add Shrimp, sliced Coconut, Turmeric Powder, kudampuli, salt and water,let it cook.
  • Add coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Serve hot with Rice, Chappathi, Bread.

Ulli Theeyal



Theeyal is a typical kerala dish.It is a brown gravy dish.
Theeyal is made from a spice mixture consisting of roasted coconut , coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables and shallot.

INGREDIENTS:
  • sliced shallots(Pearl Onion) - 20 nos
  • Slit Green Chilly- 5 nos
  • Drumstick cuts- 10 nos
  • Potato(sliced) - 1 nos
  • Grated Coconut- 1 cup
  • Red Chilly Powder - 1½ tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder-¼ tsp
  • Fenugreek Powder- a pinch
  • Tamarind - A gooseberry sized ball
  • Water - 1/2 cup
  • Curry Leaves - a few
  • Salt to taste
  • Oil - 3 tsp

PREPARATION METHOD:
  • Heat 1 tsp of oil in a pan add Grated coconut and saute till brown.
  • Add chilly powder and coriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Soak tamarind in ¼ cup of warm water and take the extract from it.
  • Heat oil in a pan.
  • Add sliced onions, Green Chilly and saute, till they turn golden brown colour.
  • Add Drum stick and Potato , saute again.
  • Add turmeric Powder,salt and water,allow to cook.
  • Add tamarind juice and allow to boil.
  • Add Coconut paste and let it to boil till the gravy thickens and oil seperates.
  • Remove from the fire and add curry leaves.
  • Sprinkle fenugreek powder and mix well.
Recommended Combination: Serve with Rice.