Kerala Theeyal with Muringakka, Achinga and Chena

by RugminiKamalan
Kerala Theeyal
Kerala Theeyal is an authentic traditional curry enjoyed in Kerala for the lip smacking flavor of fried coconut and tangy tamarind made with Muringakka, Achinga and Chena. The classic dish is a die for dish that goes perfect with hot rice. Kerala Theeyal is unique and special with an array of nutritious veggies blended in a roasted coconut mixture and tamarind extract. Kerala Theeyal is a simple dish and can be easily prepared at home. Vegetables are essential and nutritious for body and hence the dish should be included in your meal menu. You can explore a well detailed Kerala Theeyal here.
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Kerala Theeyal
Votes: 1
Rating: 5
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Small onions(peeled, washed and thinly sliced, Kunjulli) - 100 g
  • Elephant yam(peeled, washed and cut into small pieces, Chena) - 2 medium
  • Long runner beans(cut into 1" pieces, Achinga) -
  • Drumstick(cut into 1 to 1 1/2" pieces, Muringakkai) - 1 nos
  • Coconut - 1/2 of
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 1/2 tbsp
  • Turmeric powder - 1/4 tsp
  • Fenugreek seeds(Uluva) - 1/4 tsp
  • Tamarind(soaked in water, Puli) -
  • Salt(As reqd) -
For seasoning:
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Small onions(peeled, washed and thinly sliced, Kunjulli) - 100 g
  • Elephant yam(peeled, washed and cut into small pieces, Chena) - 2 medium
  • Long runner beans(cut into 1" pieces, Achinga) -
  • Drumstick(cut into 1 to 1 1/2" pieces, Muringakkai) - 1 nos
  • Coconut - 1/2 of
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 1/2 tbsp
  • Turmeric powder - 1/4 tsp
  • Fenugreek seeds(Uluva) - 1/4 tsp
  • Tamarind(soaked in water, Puli) -
  • Salt(As reqd) -
For seasoning:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For preparing Kerala Theeyal, place all the vegetables along with salt, turmeric powder, curry leaves and enough water in a pan and keep it on flame.
  2. Cover and cook the vegetables till done.
  3. Heat up a pan or kadai.
  4. Add fenugreek seeds and stir for a sec.
  5. Add grated coconut and fry till it turns brown.
  6. Add coriander powder and chilly powder and stir well.
  7. When the coconut mixture starts to turn brown, switch off the flame.
  8. Allow it to cool.
  9. Grind it in a mixer grinder along with enough water so as to form a smooth paste.
  10. When the vegetables are done, add the tamarind extract followed by the above coconut paste.
  11. Allow it to boil.
  12. When the desired consistency is reached (which is neither too thick nor too thin), remove from the flame.
  13. Heat oil in a pan or a kadai.
  14. Add cut small onions and fry them well.
  15. Splutter mustard seeds and saute dry red chillies and curry leaves.
  16. Add the above tempering into the Kerala Theeyal curry and mix well.
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1 comment

curryadmin
curryadmin July 18, 2006 - 12:00 am

This is an easier way to make theeyal..

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