Friday, August 23, 2013


                         Theeyal, a popular and tasty delicacy from Kerala has been relished by me often at my sister in law's house who lived in Trivandrum for more than 30 years and at some of my friends' houses who are from Kerala.
                      This Theeyal seems to taste partly like our Vathakuzhambu because of the tamarind content. But the ingredients are little different. There are slight variation in the recipes passed on to me and finally I arrived at a recipe to my taste.


Ingredients :
Cooked Channa / Cooked Peanut     1 cup    / Drumstick 2
Tamarind          1 Big Lemon Size
Oil    2 tbsp.
Mustard,     Split Urad Dhal,    Curry Leaves

To Grind :

Small onions       1 cup
Grated coconut    1 cup
Red chillies      2 or 3
Coriander Seeds    2 tbsp.
Fenugreek     1/2 tsp.
Channa Dhal  (optional )   1 tsp.

Method :

1. Soak the tamarind in warm water and extract 3 cups of tamarind water.

2. Heat a little oil in a tawa and saute the red chillies, coriander seeds, Fenugeek and Channa Dhal
     till they turn slightly brown, giving an aroma.

3. Transfer them to a plate. Heat 1 tsp. of oil in the same tawa and saute the onions and 
    a few curry leaves well. Then add the coconuts and saute for 2 to 3 minutes.Switch
    off and and let them cool.

4. Powder the roasted ingredients in the mixi without water and then add the sauteed
    onions,  curry leaves  and  coconut. Grind them fine with water.

5. Mix the ground paste well with the tamarind water and salt in a thick bottomed vessel
    and keep on the fire. Once it starts boiling, add the cooked channa or peanut.Stir well.

6. It drumstick or any vegetable is used, let them get half cooked first with a little
    salt and then add the tamarind water with the paste. Add the channa or peanut and
    let the mixture simmer on a low fire. Keep stirring in between.

7. When a thick consistency is reached, season with mustard, split urad dhal and curry
    leaves in 2 tbsp.of oil.The tasty theeyal is ready.

Note  :

1. Channa Dhal is only a thickening agent and it can also be left. Some use thickenig
    agents like rice flour for Kootus. I totally avoid that. But in the gravies for rice , I 
    add 1/2 tsp. channa dhal or rice with the other ingredients while sauteing.

2. Seasoning with the mustard in the end is said to add to the flavour and taste.It can
    also be done in the beginning to save time and usage of vessels.

3. Turmeric Powder can also be used.

4. Soak the black or white channa for 8 hrs. and pressure cook.Black channa suits
    better  than white.

5. Only raw peanut ( groundnut ) has to be used.That is also soaked in water for  2 hrs.
    by me and pressure cooked before adding to the gravy.



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