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.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/moringa-drumsticks-theeyal-cooked-with-ground-roasted-coconut-kerala-recipe/