Theeyal (pronounced [t̪iːjal]) is a South Indian dish originating from the Indian state of Kerala. It has a soupy consistency, and is made from a mixture of spices consisting of roasted coconut, coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. When completed it looks like a rich medium brown gravy and is normally served with rice.[1]
Theeyal, which means "burnt dish", is a typical Kerala dish featuring roasted coconut and is usually dark brown in color. It gets its color from the toasting of grated coconut and also from tamarind. In some parts of Kerala, theeyal is included in a traditional sadya menu.
The most popular theeyal is prawns. Vegetables used for theeyal include pearl onion or shallot, bitter melon, potato, eggplant, okra, cucumber, and raw mango.[2]
YouTube Encyclopedic
-
1/3Views:47 0897 3274 199
-
വഴുതനങ്ങാ തീയല്/കറി/Brinjal Curry/Baingan Curry
-
Theeyal | Ulli Theeyal | Vengaya Theeyal | Onion Theeyal - in Tamil
-
കേരള സ്റ്റൈല് വെണ്ടയ്ക്ക തീയൽ Vendakka Theeyal Lady's Finger Curry Recipe
Transcription
External links
- THEEYAL | ULLI THEEYAL | KERALA STYLE RECIPE | INDIAN AROMA CURRY FOR RICE (Video). R Sreedevi, 2020.
References
- ^ "Kerala Recipes - Theeyal - Kerala Global Dot Com". Archived from the original on 16 March 2004. Retrieved 13 January 2009.
- ^ "Vegetarian Recipes Around the World". Ivu.org. Retrieved 2 October 2018.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 5 October 2023, at 09:09