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.

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.

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

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.