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Main Course

Theeyal

Theeyal made with Elephant yam, Snake gourd(Padavalam), Egg plant(Vazhuthananga) (Fried coconut curry with vegetables).

Ingredientsfor 4 servings

2 cup Elephant yam, Snake gourd(Padavalam), Egg plant(Vazhuthananga — cut into 1 1/2 inch pieces, chena
1 nos Onion sliced or Shallots 1 cup, large (Kunjulli)
5 nos Green chillies — sliced
2 Stems Curry leaves
2 cup Coconut — grated
1/8 tsp Fenugreek powder (Uluva)
2 tsp Chilli powder
1 tsp Coriander powder
1/2 cup Tamarind water A lemon sized — soaked in water
1/8 tsp Turmeric powder
Salt, to taste
6 tbsp Oil
1 tsp Mustard seeds
4 nos Dry red chillies (Kollamulaku)

Preparation

Step 1
Fry the grated coconut using little oil in an even heat till it`s colour goes golden brown. Reduce the flame.
Step 2
Add chilli powder, coriander, and fenugreek powder. Stir for 1 minute till the raw smell of the powders goes.
Step 3
Grind it to a fine paste and set aside.
Step 4
Wash the vegetables. cook the onions, green chillies and curry leaves in oil.
Step 5
Add the vegetables to it along with 1 cup water, salt and turmeric powder. Cook till all the vegetables becomes tender.
Step 6
Add the tamarind juice and leave it to boil.
Step 7
Next, add the coconut paste and stir it well. It should neither be too watery nor too thick. Allow it to boil.
Step 8
When you get the desired consistency, take it off the heat.
Step 9
Season with mustard seeds, dry red pepper or dry red chilly and few curry leaves.
Step 10
Fry the mustard seeds and chillies in 2 tbp of oil and pour it over the curry.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

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Main Course

Theeyal

Theeyal made with Elephant yam, Snake gourd(Padavalam), Egg plant(Vazhuthananga) (Fried coconut curry with vegetables).

Ingredientsfor 4 servings

2 cup Elephant yam, Snake gourd(Padavalam), Egg plant(Vazhuthananga — cut into 1 1/2 inch pieces, chena
1 nos Onion sliced or Shallots 1 cup, large (Kunjulli)
5 nos Green chillies — sliced
2 Stems Curry leaves
2 cup Coconut — grated
1/8 tsp Fenugreek powder (Uluva)
2 tsp Chilli powder
1 tsp Coriander powder
1/2 cup Tamarind water A lemon sized — soaked in water
1/8 tsp Turmeric powder
Salt, to taste
6 tbsp Oil
1 tsp Mustard seeds
4 nos Dry red chillies (Kollamulaku)

Preparation

Step 1
Fry the grated coconut using little oil in an even heat till it`s colour goes golden brown. Reduce the flame.
Step 2
Add chilli powder, coriander, and fenugreek powder. Stir for 1 minute till the raw smell of the powders goes.
Step 3
Grind it to a fine paste and set aside.
Step 4
Wash the vegetables. cook the onions, green chillies and curry leaves in oil.
Step 5
Add the vegetables to it along with 1 cup water, salt and turmeric powder. Cook till all the vegetables becomes tender.
Step 6
Add the tamarind juice and leave it to boil.
Step 7
Next, add the coconut paste and stir it well. It should neither be too watery nor too thick. Allow it to boil.
Step 8
When you get the desired consistency, take it off the heat.
Step 9
Season with mustard seeds, dry red pepper or dry red chilly and few curry leaves.
Step 10
Fry the mustard seeds and chillies in 2 tbp of oil and pour it over the curry.