{"id":30855,"date":"2023-08-07T22:19:03","date_gmt":"2023-08-08T02:19:03","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=30855"},"modified":"2023-08-07T22:19:03","modified_gmt":"2023-08-08T02:19:03","slug":"moringa-drumsticks-theeyal-cooked-with-ground-roasted-coconut-kerala-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/moringa-drumsticks-theeyal-cooked-with-ground-roasted-coconut-kerala-recipe\/","title":{"rendered":"Moringa-Drumsticks Theeyal- Cooked With Ground Roasted Coconut | Kerala Recipe"},"content":{"rendered":"

\"\"<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"\"<\/p>\n

\t\n
Moringa-Drumsticks Theeyal- Cooked With Ground Coconut | Kerala Recipe<\/div>\n
<\/div>\n
Recipe Type<\/span>: Main<\/span><\/div>\n
Cuisine: Indian<\/span><\/div>\n
Author: Thasneen<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • [b]For roasting[\/b]<\/li>\n
  • Coconut oil- 1 tbsp<\/li>\n
  • Grated coconut- 1 cup<\/li>\n
  • Curry leaves- 8 leaves<\/li>\n
  • Kashmiri chili powder- 2 tsp (for more heat add regular hot chili powder)<\/li>\n
  • Turmeric powder- 1\/8 tsp<\/li>\n
  • Coriander powder- 1 tbsp<\/li>\n
  • [b]For making curry[\/b]<\/li>\n
  • Coconut oil- 1 tbsp<\/li>\n
  • Mustard seeds- 1 tsp<\/li>\n
  • Curry leaves- 8 leaves<\/li>\n
  • Green chilies, chopped- 2<\/li>\n
  • Shallots or small onions- 4 large shallots halved or 8 small\/pearl onions<\/li>\n
  • Moringa or drumsticks- 15, cut into 3-inch slice<\/li>\n
  • Water- 1\/2 cup<\/li>\n
  • Tamarind extract- 1\/2 cup (2-inch slice fresh tamarind soaked in 1\/2 cup lukewarm water)<\/li>\n
  • Salt- 1 1\/2 tsp<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. First, soak 2-inch slice fresh tamarind in 1\/2 cup lukewarm water for 5 minutes, after that squeeze the tamarind in water, strain the juice & discard the skin.<\/li>\n
    2. Place a large pan over medium heat, add oil.<\/li>\n
    3. Add grated coconut & curry leaves, saute till the coconut turns golden brown in color.<\/li>\n
    4. Keep stirring the coconut otherwise the coconut will burn.<\/li>\n
    5. After the coconut turns brown, lower the heat & add Kashmiri chili powder, turmeric powder & coriander powder, combine well.<\/li>\n
    6. If you want this curry to be very spicy, add regular hot chili powder.<\/li>\n
    7. Take the pan off the heat & let the roasted coconut cool down completely.<\/li>\n
    8. Add the roasted coconut to a blender along with 1\/2 cup water & grind to a smooth paste.<\/li>\n
    9. Place a clay pan or saucepan over medium heat.<\/li>\n
    10. Add coconut oil, let turn hot.<\/li>\n
    11. Add mustard seeds, let splutter.<\/li>\n
    12. Add curry leaves & green chilies, saute for a minute.<\/li>\n
    13. Add shallots, saute for a minute.<\/li>\n
    14. I’ve added 4 large shallots halved, if you have small or pearl onions add the whole small\/pearl onions.<\/li>\n
    15. Saute for a minute.<\/li>\n
    16. Add the moringa or drumsticks, combine well.<\/li>\n
    17. I’ve added frozen moringa (available in Indian stores), cut into 3-inch slices, rinse the moringa in water.<\/li>\n
    18. Add the ground coconut, combine well.<\/li>\n
    19. Rinse the blender jar with 1\/2 cup water, add that to the pan.<\/li>\n
    20. Add the tamarind extract, 1\/2 cup, combine well.<\/li>\n
    21. Season with 1 to 1 1\/2 tsp salt.<\/li>\n
    22. Cook covered for a few minutes till the moringa has almost cooked.<\/li>\n
    23. Open the lid, cook uncovered for 5 minutes till the gravy thickens.<\/li>\n
    24. Theeyal is a thick curry.<\/li>\n
    25. Take the pan off the heat & cook covered for a few minutes.<\/li>\n
    26. In Kerala, this curry is enjoyed with matta rice for lunch, also goes well with chapati & appam.<\/li>\n
    27. Instead of moringa: okra or lady’s finger, eggplant or brinjal, just small\/pearl onions (ulli theeyal), or prawns\/shrimp can be added.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.5.3251<\/div>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      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 … <\/p>\n","protected":false},"author":1,"featured_media":30863,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[348,27,22,1347,18],"tags":[1160,1348,987],"class_list":["post-30855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-by-ingredient","category-indian-cuisine","category-kerala-cuisine","category-moringa","category-vegetarian","tag-kerala-recipes","tag-moringa","tag-vegetarian","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=30855"}],"version-history":[{"count":7,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30855\/revisions"}],"predecessor-version":[{"id":30864,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/30855\/revisions\/30864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/30863"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=30855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=30855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=30855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}