Theeyal

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Theeyal
TypeSoup
Place of originIndia
Region or stateKerala
Main ingredientsRoasted coconut, coriander seeds, dried red chili, fenugreek, tamarind, water, vegetables

Theeyal (pronounced [t̪iːjal]) is a South Indian dish originating from the Indian state of Kerala. It has a soupy consistency, and 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.[1]

Theeyal, which means "burnt dish", is a typical Kerala dish featuring roasted coconut and is usually dark brown in color. It gets its color from the toasting of gratedcoconut and also from tamarind. In some parts of Kerala, theeyal is included in a traditional sadya menu.[2] Vegetables used for theeyal include pearl onion or shallot, bitter melon, potato, eggplant, okra, zucchini, and raw mango.[3]

References[edit]

  1. ^ "Archived copy". Archived from the original on 16 March 2004. Retrieved 13 January 2009.CS1 maint: archived copy as title (link)
  2. ^ "Ulli Theeyal". Deepann.wordpress.com. 22 August 2006. Retrieved 2 October 2018.
  3. ^ "Vegetarian Recipes Around the World". Ivu.org. Retrieved 2 October 2018.