Theeyal is a popular Onam Sadhya dish that is similar to Vatha Kuzhambu in Tamil Nadu. While the most common version is Ulli Theeyal made with pearl onions, in this recipe, I am using eggplants.
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What is Theeyal?
Theeyal, an iconic Sadhya recipe is made with lots of coconut, patience and love. While onions are the top choice, it is not uncommon for Okra or eggplants or bitter gourds to feature in this recipe.
Ingredients
- Purple eggplants are my pick for Theeyal. Tender eggplants – both purple and green work well here.
- Shallots are non negotiable. They have a sweetish taste and this adds depth here in this recipe.
- Curry leaves -like any south Indian recipe worth its salt, this one also needs curry leaves.
- Coconut oil is the lifeline of this recipe
- Turmeric powder and Salt to taste
- Tamarind extract – I recommend soaking a large marble sized tamarind in hot water for 20 minutes before you begin. This softens the tamarind and helps in easier squeezing later.
- Mustard seeds for tempering
- To roast and grind: Freshly grated coconut, Coriander seeds, Whole black pepper corns and Dry red chilies
Variations
- Make the classic Ulli Theeyal with just pearl onions or shallots. This is like the top tier of this recipe.
- Or use other vegetables like Pavakkai or Vendakkai.
Recipe Notes
- The concept of theeyal revolves around roasting the coconut to a light golden brown on a slow flame and grinding this along with other spices to a paste.
- This takes time and patience. I would say -this is the deal breaker step. So take your time and do this on low heat. If you tend to rush the process, the coconut burns quickly.
- I would not recommend replacing coconut oil with other fats and using dry coconut in place of the fresh ones here. Both take away the essence of the recipe.
Serving Suggestions
- Personally, I enjoy this with rice and Poppadums.
- Serve Theeyal along with other Kerala style dishes like Aviyal, Thoran and Eriseri to make a mini Sadhya.
Shelf life and storage
- Since we use a considerable amount of coconut here, I recommend storing leftovers in the fridge in a clean container. This keeps well for 1 to 2 days.
- Divide cooled down Theeyal into 1 cup portions. Label and freeze for up to 2 months.
Method
Prep work
Soak the tamarind in hot water for 20 minutes. Once it has soaked and softened up, squeeze the tamarind along with the water to make a thick tamarind extract.
Discard the strings and pulp. Set aside.
Roasting the coconut and spices
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Heat 1 tsp of coconut oil in a pan.
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Keep the flame at the lowest, add the coconut and roast till light golden brown. Make sure you do not leave this unattended at any time as coconut burns quickly.
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Once done, transfer to a blender.
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Add a few drops more oil to the same pan and roast the coriander seeds, pepper and dry red chilies till aromatic. Again do this on low flame.
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Once done, transfer to the blender, let cool and grind to a smooth paste adding little water.
Making Eggplant Theeyal
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Heat 1 tbsp coconut oil in a pan.
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Splutter the mustard seeds and add shallots and curry leaves.
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Once shallots turn light brown, add eggplants and fry for a min or two.
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Add the tamarind extract along with salt and turmeric powder.
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Mix well and let simmer till raw smell of tamarind goes away and the eggplants are fork tender.
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Once done, add the ground paste and mix well.
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Simmer for another 5 mins.
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Finish with a drizzle of coconut oil and a sprinkle of curry leaves in the end.
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Serve hot with rice and thoran of your choice.
You can watch the complete step by step Kathrikai Theeyal video by clicking the Jump to Video button at the very top of this page.
Kathirikai Theeyal
Kathirikai Theeyal-A delicious eggplant and coconut gravy from Kerala. Tastes great with rice.
Servings: 4
Calories: 440kcal
Equipment
- 1 heavy bottomed frying pan
- 1 high speed blender
Ingredients
- 10 Purple eggplants quartered
- 10 Shallots peeled
- Curry leaves
- 2 tbsp Coconut oil divided
- 1/2 tsp Turmeric powder
- 1.25 tsp Salt or to taste
- 8 grams Tamarind
- 1 cup hot water
- 1 tsp Mustard seeds
To roast and grind
- 1/2 cup Freshly grated coconut
- 1 tbsp Coriander seeds
- 5 Whole black pepper corns
- 4 Dry red chilies
Instructions
- Heat 1 tsp of coconut oil in a pan.
- Keep the flame at the lowest, add the coconut and roast till light golden brown. Make sure you do not leave this unattended at any time as coconut burns quickly.
- Once done, transfer to a blender.
- Add a few drops more oil to the same pan and roast the coriander seeds, pepper and dry red chilies till aromatic. Again do this on low flame.
- Once done, transfer to the blender, let cool and grind to a smooth paste adding little water.
- Heat 1 tbsp coconut oil in a pan.
- Splutter the mustard seeds and add shallots and curry leaves.
- Once shallots turn light brown, add eggplants and fry for a min or two.
- Add the tamarind extract along with salt and turmeric powder.
- Mix well and let simmer till raw smell of tamarind goes away and the eggplants are fork tender.
- Once done, add the ground paste and mix well.
- Simmer for another 5 mins.
- Finish with a drizzle of coconut oil and a sprinkle of curry leaves in the end.
- Serve hot with rice and thoran of your choice.
Video
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 440kcal | Carbohydrates: 82g | Protein: 14g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 764mg | Potassium: 2918mg | Fiber: 38g | Sugar: 47g | Vitamin A: 400IU | Vitamin C: 31mg | Calcium: 143mg | Iron: 4mg
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