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Theeyal

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Ingredients

Adjust Servings:

	For Roasted Coconut Masala
	1 cup Grated coconut
	1½ tbsp Coriander seeds
	3 to 5 (adjust to spice level) Dried red chilies
	¼ tsp Fenugreek seeds
	½ tsp Black peppercorns
	2, sliced (optional for extra flavor) Shallots
	Curry leaves – a few
	1 tsp Coconut oil
	For Curry
	12 to 15, peeled Shallots
	1 medium, sliced thin Bitter gourd (pavakka)
	lemon-sized ball, soaked in ½ cup warm water Tamarind
	¼ tsp Turmeric powder
	Salt – to taste
	1.5 to 2 cups Water
	For Tempering
	1 tbsp Coconut oil
	½ tsp Mustard seeds
	1 or 2 Dried red chili
	Curry leaves – a sprig

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Theeyal

Name: Theeyal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: Grated coconut: 1 cup; Coriander seeds: 1½ tbsp; Dried red chilies: 3 to 5 (adjust to spice level); Fenugreek seeds: ¼ tsp; Black peppercorns: ½ tsp; Shallots: 2, sliced (optional for extra flavor); Curry leaves – a few; Coconut oil: 1 tsp; Shallots: 12 to 15, peeled; Bitter gourd (pavakka): 1 medium, sliced thin; Tamarind: lemon-sized ball, soaked in ½ cup warm water; Turmeric powder: ¼ tsp; Salt – to taste; Water: 1.5 to 2 cups; Coconut oil: 1 tbsp; Mustard seeds: ½ tsp; Dried red chili: 1 or 2; Curry leaves – a sprig

A rich, spicy Kerala coconut curry

Features:

Cuisine:

Indian

Theeyal is a traditional Kerala curry made with roasted coconut, spices, and tamarind. Rich, spicy, and full of flavor, it's typically prepared with shallots or bitter gourd and pairs perfectly with hot rice. This vegetarian and gluten-free dish is a staple in Kerala homes and a true taste of tradition.

45 minutes
Serves 4
Medium

Ingredients

For Roasted Coconut Masala
1 cup Grated coconut
1½ tbsp Coriander seeds
3 to 5 (adjust to spice level) Dried red chilies
¼ tsp Fenugreek seeds
½ tsp Black peppercorns
2, sliced (optional for extra flavor) Shallots
Curry leaves – a few
1 tsp Coconut oil
For Curry
12 to 15, peeled Shallots
1 medium, sliced thin Bitter gourd (pavakka)
lemon-sized ball, soaked in ½ cup warm water Tamarind
¼ tsp Turmeric powder
Salt – to taste
1.5 to 2 cups Water
For Tempering
1 tbsp Coconut oil
½ tsp Mustard seeds
1 or 2 Dried red chili
Curry leaves – a sprig

Directions

Theeyal is a traditional Kerala curry made with roasted coconut, spices, and tamarind, giving it a rich, aromatic flavor profile. This dish is often prepared with either shallots (ulli theeyal) or bitter gourd (pavakka theeyal), both of which add a unique twist to the curry. The roasted coconut paste is the heart of the recipe, creating a creamy texture that perfectly complements the slight bitterness of the gourd or the sweetness of the shallots.

With a blend of spices like coriander, fenugreek, and black pepper, and the tangy kick of tamarind, Theeyal is a deliciously spiced and slightly sour curry that pairs wonderfully with steamed rice. It’s a staple in Kerala cuisine and showcases the region’s ability to combine bold flavors with simple, wholesome ingredients. The dish is naturally gluten-free and vegetarian, making it an excellent choice for those seeking a hearty, flavorful plant-based meal.

Whether you’re serving it for lunch or dinner, Theeyal brings a taste of Kerala to your table with every bite. Enjoy this rich, flavorful curry as a side dish or a main course, and experience the true essence of South Indian cooking.

Here’s a rough estimate based on a standard serving, assuming you’re using shallots and coconut as the main ingredients.

Approximate Nutritional Information per Serving (1 cup):

Nutrient	Amount per Serving
Calories	150–180 kcal
Protein	2–3 g
Carbohydrates	15–18 g
Fiber	3–4 g
Sugars	5–7 g
Fat	12–15 g
Saturated Fat	8–10 g
Sodium	250–300 mg
Cholesterol	0 mg
Vitamin A	10–15% DV
Vitamin C	15–20% DV
Calcium	3–5% DV
Iron	5–7% DV

Disclaimer: Nutritional values are approximate and based on a serving size of 1 cup. For more accurate information, please consult a nutritionist or use a trusted nutrition calculator.

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Steps

1 Done	Roast the Coconut Masala Heat 1 tsp coconut oil in a pan. Add grated coconut, coriander seeds, red chilies, fenugreek, pepper, and optional sliced shallots. Roast on medium flame until deep brown (not burnt), stirring continuously—around 10–15 mins. Add curry leaves in the last minute. Cool and grind to a smooth paste with a little water.
2 Done	Prepare the Main Curry If using shallots: lightly sauté them in a bit of oil until translucent. If using bitter gourd: optionally shallow-fry slices until slightly crisp to reduce bitterness. Extract tamarind juice from the soaked tamarind. In a pot, add the tamarind water, turmeric, salt, and the veggie of your choice. Cook until the vegetable is tender and raw smell disappears (around 10–12 minutes).
3 Done	Add Coconut Paste Stir in the roasted coconut paste and add water as needed to reach your desired consistency. Simmer gently for 5–10 minutes until oil starts separating and the curry turns thick and aromatic.
4 Done	Tempering In a small pan, heat 1 tbsp coconut oil. Add mustard seeds. Let them splutter. Add red chilies and curry leaves. Pour this over the curry.
5 Done	🍽️ Serving Suggestions Serve Theeyal with steamed rice and a side of thoran or pappadam. It's also great with dosa or idiyappam.

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.