Theeyal is is prepared from a spice mixture of roasted coconut, coriander seeds, dried red chili and fenugreek. All the spices are ground to a paste and is cooked in tamarind water along with vegetables. The completed dish looks like a rich medium brown gravy and is normally mixed with rice.
Theeyal can be made with shallots alone, or you can include vegetables like drumsticks, ivy guard, potato or okra. But we are sea-food lovers and love to add Shrimps in this gravy.
Shrimps- 300gms,Shallots- 10to15, Grated Coconut- 2cups, Garlic- 4cloves, Ginger- 1″piece, Fennel-a pinch, Green chilly- 4or5, Turmeric powder- 1/2tsp, Chilli powder- 2tspn, Coriander powder- 2tspn, Fenugreek powder- a pinch, Coccum- 3, Curry leaves, Salt, Oil
In a pan, add a tspn of oil. Add grated coconut and fry well.
Add Chilli powder, Coriander powder and saute well for about 2mins. Remove from fire and let it cool. Grind this mixture without water.
Meanwhile, in a glass of warm water, add coccum and keep aside.
In a clay pot (or a non-stick pan), add oil and when hot, add curry leaves, ginger, garlic and shallots. Saute. Add turmeric and fenugreek powder and mix well. Add green chillies too.
It is now time to add the shrimps. Mix well for couple of minutes. Add sufficient amount of water to cook the shrimps. Let it boil.
Now, add the coccum and water which was set aside earlier. Add the coconut mixture and salt. Cook covered till the gravy becomes thicker. It would take around 20mins.
Chef says: Make sure not to cook too much as the shrimps tend to go rubbery when overcooked.
‘Written for the A-Z challenge 2015′.My Theme is 26 Recipes from God’s own Country- Kerala.
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