Theeyal which means "deep fried dish" is a typical kerala dish featuring fried coconut,and is usually dark brown in color.It gets its color from browning of coconut and also from another ingredient, tamarind.In some parts of kerala,theeyal is included in a traditional sadya menu.
1. Onion(Chuvannulli) - 200 gm 2. Tomato - 1 3. Coconut - ½ grated 4. Red dried chilli - 4 no.s 5. Coriander powder - 1 table spoon 6. Turmeric powder - ½ teaspoon 7. Tamarind - One small size 8. Oil - 2 tablespoon 9. Mustard - ½ teaspoon 10. Curry leaves - One sprig 11. Salt to taste
Cut onion into very thin pieces lengthwise.
Fry red chilli, coriander, coconut, turmeric together and grind it to a fine paste.
Cut tomato into small pieces.
Heat oil in a pan splutter mustard seeds, add curry leaves, onion, tamarind and tomato.
Cover it and cook for 3 minutes stirring in occasionally.
Now add the ground paste, add 3 cups of water, mix well and boil it tll the gravy thickens.