Theeyal is kerala dish. This my mum sister's signature dish. She lives in Kerala. When we visit her or she visit us we request her to make this. This is very similar to puli kulambu but with loads of coconut. If you are on diet or counting calorie skip this
 Murungai kai / Drumstick – 1 (cut into 2 inch piece)
Grated Coconut – 1.5 cups
Small Onion – 10 nos ( 2 for grinding others for sambar)
Red Dry chillies – 5-8 nos
Coriander Seeds - 1 teaspoon
Pepper corn - 3/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
cumin seeds - 1 teaspoon
bengal gram dhal - 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Tamarind Juice – taken from lemon-sized tamarind
Mustard Seeds – 1/2 teaspoon
Coconut Oil – 2 tbsp
Salt and Water
Curry leaves – 2 springs
Method :
  • Dry roast cumin seeds, coriander seeds, red dry chillies, bengal gram, pepper and Fenugreek seeds. Keep it aside
  • Roast the grated coconut with thinly sliced 2 onions. Roast till the coconut is brown in color. make sure you stir it at regular interval and don't burn it. Add this to the dry roasted spices. After it cool down grind to nice paste
  • Heat the kada and add 1 teaspoon of oil. Add rest of the onion and fry till it is soft. Add Drumstick pieces, Salt, tamarind paste and water. And cook till Drumstick is 3/4th cooked. Add grinded paste and mix well. Let it boil for another 10-15 mins. Add water to get the desired consistency.
  • Heat oil in a pan, add mustard seeds. When the seeds starts to splutter, add a spring of curry leaves. Pour this over to the boiling Theeyal. Cook for another min
  • Serve hot with Rice and enjoy it