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Main Course

Kerala Style Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Onions finely sliced, large
2 nos Garlic pods
1 cup Coconut — grated
1 cup Shallots (Kunjulli)
1 tsp Fenugreek seeds (Uluva)
1 tbsp Chilly powder
100 g Jack fruit seeds — cut into 4 pieces, chakka kuru
1/3 cup Red gram (Thuvaraparippu)
1 tsp Coriander seeds
3 nos Green Chilly — slit
Salt, to taste
4 tsp Oil
1 tbsp Tamarind extract vellam (Puli)
1 tsp Turmeric powder
Curry leaves A, a few

Preparation

Step 1
Heat 2 tsp of oil in a frying pan.
Step 2
Add 1/2 cup of the chopped onions.
Step 3
Cook well till brown and add curry leaves, coriander seeds, garlic and fenugreek seeds.
Step 4
Stir for a few more minutes, remove and set aside.
Step 5
On a low heat, dry roast the coconut till brown.
Step 6
Blend the coconut with the onion mixture adding half a cup of water.
Step 7
Cook the dal and jack fruit seeds along with water in a pressure cooker.
Step 8
Heat the remaining oil in a saucepan.
Step 9
Add mustard seeds and when they allow to crackle, add the curry leaves, green chillies, remaining onions and shallots. Fry till they turn brown.
Step 10
Add chilly powder followed by the tamarind extract and + cup water.
Step 11
Add salt and allow it to boil.
Step 12
When it starts to boil, add the blended paste, dal and cook on a low flame for 15 minutes.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Kerala Style Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Onions finely sliced, large
2 nos Garlic pods
1 cup Coconut — grated
1 cup Shallots (Kunjulli)
1 tsp Fenugreek seeds (Uluva)
1 tbsp Chilly powder
100 g Jack fruit seeds — cut into 4 pieces, chakka kuru
1/3 cup Red gram (Thuvaraparippu)
1 tsp Coriander seeds
3 nos Green Chilly — slit
Salt, to taste
4 tsp Oil
1 tbsp Tamarind extract vellam (Puli)
1 tsp Turmeric powder
Curry leaves A, a few

Preparation

Step 1
Heat 2 tsp of oil in a frying pan.
Step 2
Add 1/2 cup of the chopped onions.
Step 3
Cook well till brown and add curry leaves, coriander seeds, garlic and fenugreek seeds.
Step 4
Stir for a few more minutes, remove and set aside.
Step 5
On a low heat, dry roast the coconut till brown.
Step 6
Blend the coconut with the onion mixture adding half a cup of water.
Step 7
Cook the dal and jack fruit seeds along with water in a pressure cooker.
Step 8
Heat the remaining oil in a saucepan.
Step 9
Add mustard seeds and when they allow to crackle, add the curry leaves, green chillies, remaining onions and shallots. Fry till they turn brown.
Step 10
Add chilly powder followed by the tamarind extract and + cup water.
Step 11
Add salt and allow it to boil.
Step 12
When it starts to boil, add the blended paste, dal and cook on a low flame for 15 minutes.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.