MIXED VEGETABLE THEEYAL

Theeyal is a authentic and traditional dish from the Kerala cuisine. It mixes the flavour of roasted coconut and spices. The coconuts while roasting should not get burnt. My personal preference is to use dessicated coconut. Using dessicated coconut makes the process of roasting easier and quicker.

There are many variations to theeyal. You can make theeyal with vegetables, prawns, shallots (cheriya ulli), bitter gourd and other types of vegetables. The method is the same though the main ingredient or vegetable is varied.

Ingredients

5 nos. Shallots (small onion)
2-3 Garlic pods
1 Potato, peeled and diced lengthwise
100g Yam/ Chena, peeled and diced lengthwise
100g Cucumber/ Vellarikka, diced lengthwise
1 Brinjal/ Eggplant, diced lengthwise
5-6 Ladies Finger/ Okra, diced
1 Drumstick, cleaned and diced
1 tsp. Red chilli powder
2 tsps. Coriander powder
1/2 tsp. Turmeric powder
1/2 tsp. Crushed pepper
1/2 cup Tamarind water
1 tsp. Mustard seeds
1 cup Coconut, grated
3 tsps. Coconut oil
Curry leaves, a sprig
Salt, to taste
Red chillies, to temper

Method

In a pan, heat some oil. Put grated coconut. Add about 3 small onions and garlic. When it becomes slightly brown, add coriander powder, chilli powder, crushed pepper and turmeric powder. Stir well. After the mix cools make a paste of the ingredients with a little water and keep it aside.
Take another pan and heat two teaspoons of oil. Into this put all the washed, cleaned and diced vegetables. Stir well. Close the vessel and cook for some time.
You may now remove the lid, stir a bit and cover the vessel again and cook for some more time. Remove the lid again and add tamarind water and the paste prepared in the beginning. Allow it to boil. To this, add some water. Stir gently and add salt. Stir again.
Now prepare seasoning for the theeyal. Heat some oil and add mustard, red chillies and curry leaves.
Allow the mustard to splutter. Chop 2 shallots and add it. Allow it to cook. Pour this seasoning into the theeyal.
Serve hot with rice.