Theeyal

Theeyal (pronunciation: thee-yal) is a traditional dish originating from the South Indian state of Kerala. It is a type of Indian curry that is dark brown in color, which is achieved by roasting coconut to a brown consistency. Theeyal can be made with a variety of vegetables or even with shrimp.

Etymology

The term 'Theeyal' comes from the Malayalam word 'theeyal', which means 'burnt' or 'roasted'. This refers to the process of roasting the coconut until it turns a dark brown color, which gives the dish its distinctive taste and color.

Ingredients

The main ingredients in Theeyal are coconut, tamarind, and spices. The coconut is roasted until it turns a dark brown color. The spices used include coriander seeds, fenugreek seeds, red chili peppers, and turmeric. Tamarind is used to give the dish a tangy flavor. Theeyal can be made with a variety of vegetables such as brinjal, bitter gourd, onion, or okra. It can also be made with shrimp.

Preparation

The preparation of Theeyal involves roasting the coconut and spices until they turn a dark brown color. The roasted coconut and spices are then ground into a paste. This paste is mixed with water and tamarind pulp and brought to a boil. The vegetables or shrimp are added to this mixture and cooked until done. Theeyal is typically served with rice.

Related Terms

• Indian cuisine
• Kerala cuisine
• Coconut curry
• Tamarind

External links

• Medical encyclopedia article on Theeyal
• Wikipedia's article - Theeyal

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