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 the browning of coconut and also from another ingredient, tamarind. In some parts of Kerala, Theeyal is included in a traditional Sadya menu.
Ingredients
1. Onion(Chuvannulli) - 200 gm
2. Tomato - 1
3. Coconut - ½ grated
4. Red dried chili - 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
Preparation Method
- Cut onion into very thin pieces lengthwise.
- Fry red chili, 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 till the gravy thickens.
Mambazha Pulissery- Pineapple Pachadi
- Chicken Mappas
- Sweet Vermicilli
- Bharani soup
- Mango fish curry
- Idichakka Pickles
- Tasty Nest
- Pindi Onion Pachadi
- Pazham Haluva
- Unniappam
- Egg Avial
- Pappaya Avial
- Fish Vada
- Chiratta Puttu
- Arikkadukka
- Vegetable Stew
- Kallappam
- Palada Pradhaman
- Pazham nirachathu
- Ela Ada
- Malabar Chicken Biriyani
- Pavakka Theeyal
- Cheera Thoran
- Uthappam
- Banana Halwa
- Fish Molee
- Prawns Curry
- Chocolate truffle cake
- Pork with Kaya
- Naimeen Soup
- Chicken idichathu
- Karimeen Pollichathu
- Manoharam
- Idichu pizhinja payasam
- Molagoottal
- Olan
- Sharkara Upperi
- Mysore Pak
- Plum Cake
- Carrot Halwa
- Cutlet
- Soan Papdi
- Appam & Stew
- Jilebi
- Inji Curry
- Pavakka Kichadi
- Beetroot Pachadi
- Kootu Curry
- Vegetable Cutlet
- Chicken Stew
- Chicken 65
- Beef Curry
- Kalan
- Vegetable Kebab
- Avial
- Black halwa
- Prawn Biryani
- Gulab Jamun
- Chicken Pakora
- Falooda
