|Place of origin||India|
|Region or state||Kerala|
|Main ingredients||Roasted coconut, coriander seeds, dried red chili, fenugreek, tamarind, water, vegetables|
|Cookbook: Theeyal Media: Theeyal|
Theeyal (pronounced [t̪iːjal]) is a Kerala dish. It is quite similar to Sambar, another popular South Indian dish. Theeyal is made from a mixture of spices consisting of roasted coconut, coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. When completed it looks like a rich medium brown gravy and is normally served with rice.
Theeyal, which means "burnt dish", is a typical Kerala dish featuring burnt coconut and is usually dark brown in color. It gets its color from the browning of coconut and also from tamarind. In some parts of Kerala, theeyal is included in a traditional sadya menu. Vegetables used for Theeyal include Pearl onion or Shallot, Bitter melon, Potato, Eggplant, Okra, Zucchini, Raw Mango.
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