Theeyal is a traditional Kerala dish. It’s a flavorful and aromatic thick curry made using roasted coconut and spices, resulting in a rich and deep flavor.
Theeyal is typically prepared with vegetables like small or pearl onions, bitter gourd (pavakka), eggplant (brinjal), and drumsticks (moringa). For the non-vegetarian version, theeyal can also be made with prawns or shrimp.
The smoky & coconutty taste of the roasted coconut along with the moringa & the tanginess from the tamarind makes this a delightful curry that will surely excite your tastebuds.
Moringa-Drumsticks Theeyal- Cooked With Ground Coconut | Kerala Recipe
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
For roasting
- Coconut oil- 1 tbsp
- Grated coconut- 1 cup
- Curry leaves- 8 leaves
- Kashmiri chili powder- 2 tsp (for more heat add regular hot chili powder)
- Turmeric powder- ⅛ tsp
- Coriander powder- 1 tbsp
For making curry
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Curry leaves- 8 leaves
- Green chilies, chopped- 2
- Shallots or small onions- 4 large shallots halved or 8 small/pearl onions
- Moringa or drumsticks- 15, cut into 3-inch slice
- Water- ½ cup
- Tamarind extract- ½ cup (2-inch slice fresh tamarind soaked in ½ cup lukewarm water)
- Salt- 1½ tsp
Instructions
- First, soak 2-inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes, after that squeeze the tamarind in water, strain the juice & discard the skin.
- Place a large pan over medium heat, add oil.
- Add grated coconut & curry leaves, saute till the coconut turns golden brown in color.
- Keep stirring the coconut otherwise the coconut will burn.
- After the coconut turns brown, lower the heat & add Kashmiri chili powder, turmeric powder & coriander powder, combine well.
- If you want this curry to be very spicy, add regular hot chili powder.
- Take the pan off the heat & let the roasted coconut cool down completely.
- Add the roasted coconut to a blender along with ½ cup water & grind to a smooth paste.
- Place a clay pan or saucepan over medium heat.
- Add coconut oil, let turn hot.
- Add mustard seeds, let splutter.
- Add curry leaves & green chilies, saute for a minute.
- Add shallots, saute for a minute.
- I've added 4 large shallots halved, if you have small or pearl onions add the whole small/pearl onions.
- Saute for a minute.
- Add the moringa or drumsticks, combine well.
- I've added frozen moringa (available in Indian stores), cut into 3-inch slices, rinse the moringa in water.
- Add the ground coconut, combine well.
- Rinse the blender jar with ½ cup water, add that to the pan.
- Add the tamarind extract, ½ cup, combine well.
- Season with 1 to 1½ tsp salt.
- Cook covered for a few minutes till the moringa has almost cooked.
- Open the lid, cook uncovered for 5 minutes till the gravy thickens.
- Theeyal is a thick curry.
- Take the pan off the heat & cook covered for a few minutes.
- In Kerala, this curry is enjoyed with matta rice for lunch, also goes well with chapati & appam.
- Instead of moringa: okra or lady's finger, eggplant or brinjal, just small/pearl onions (ulli theeyal), or prawns/shrimp can be added.
