Theeyal is a Kerala dish. It is somewhat similar to Sambar, another popular dish of South India. Theeyal can be prepared with mix vegetables or a particular vegetable like pavakka, bitter gourd or Ulli (known as kunjulli or shallots, potato, egg plant, bhindi, raw mango etc.
This dish is made with the mixture of spices like roasted coconut, coriander seeds, dried red chillies, fenugreek etc. and tamarind pulp is also used.
Theeyal means "burnt dish" here the coconut is roasted till golden brown in colour as good as burnt the same. This dish goes well with rice and included in a traditional sadya menu too.
But I am using the fresh Manathakali which I plucked from my balcony garden. Let us look at the recipe now:
This dish is made with the mixture of spices like roasted coconut, coriander seeds, dried red chillies, fenugreek etc. and tamarind pulp is also used.
Theeyal means "burnt dish" here the coconut is roasted till golden brown in colour as good as burnt the same. This dish goes well with rice and included in a traditional sadya menu too.
But I am using the fresh Manathakali which I plucked from my balcony garden. Let us look at the recipe now:
MANATHAKALI THEEYAL |