Chena Ulli Theeyal

Theeyal

Theeyal is a very popular Kerala dish. It is made with shallots, yam, bitter gourd, dried prawns, tomato, ladies finger etc. It is normally served with rice. Theeyal gets its colour from the roasted coconut paste.

Basic info abt the recipe

Cuisine                                                      - South India

Serves                                                       - 3 people.

Ingredients:

1.   Yam                                      - ½ cup

2.   Shallots                                - ½ cup

3.   Grated coconut                             - half a coconut

4.   Dry red chilli                         - 4 nos

5.   Turmeric powder                 - ½ tsp

6.   Salt                                       - to taste

7.   Coriander seeds                 - ½ tsp

8.   Mustard seeds                    - 1 tsp

9.   Curry leaves                        - 8-10 ns

10.           Oil                                  - 2 tsp

11.           Kashmiri red chilli pwdr- 1 tsp.

Method:  Cut yam into 1 inch long pieces.

In a pressure cooker, cook yam and shallots adding turmeric, salt and required water. 2 whistles would be sufficient( depending upon how much cooking yam needs).

In a non-stick pan, dry roast grated coconut, 3-4 shallots, 2 dry red chilli and coriander seeds till it becomes brown. Stir continuously. Add red chilli powder and stir. Switch off the gas and stir for 2 more mts. Let it cool for 10-15 mts.

Grind to a fine paste adding little water and a piece of tamarind.

Mix this to the cooked vegetables and simmer for 3-4 mts. ( Add more water to adjust the consistency ).

Heat a pan and splutter mustard seeds. Add curry leaves and and dry red chilli and fry for a minute. Pour this to the curry and serve hot.

Note: Instead of grinding tamarind, it can be soaked in water and added to the curry.