Theeyal(Okra&Shallots)

A Keralan style of spicy and mildly tangy, roasted coconut curry with vegetables. Here, I have combined both of my favourite Theeyals, namely Vendakka(okra) and cherulli(Shallots) in one pot. Relish with steaming hot rice or with the delicious and traditional Kerala Sadhya.

• Servings: 4-serving
• Time: 45 mins
• Difficulty: easy
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A Keralan style of spicy and mildly tangy, roasted coconut curry with vegetables. Here, I have combined both my favourite Theeyals, namely Vendakka(okra) and cherulli(Shallots) in one pot.

Summary

• Cuisine: kerala
• Course: side dish
• Cooking Time: 45 mins

Ingredients

10 Lady ‘ sfinger –

16 Shallots –

3/4 cup Grated Coconut – tightly packed

4 Dried Red Chillies –

1 1/2 tbsps Coriander seeds –

pinch Turmeric – fat

1 1/2 tsps Tamarind paste –

3 tbsps Oil preferably coconut oil –

1 – 1 1/2 cups Water –

pinch Fenugreek seeds -a

1/4 tsp Mustard seeds –

Curry leaves -a stalk

2 Dry red chillies –

Steps

1. Heat about 1/2tbsp of oil in a pan and brown the grated coconut. Set aside. Add the dry red chillies(add or reduce to your preference), coriander seeds, wee pinch of fenugreek seeds(optional) and couple of sliced shallots(optional but I add a couple of shallots) and roast for a couple of minutes. Remove and set aside to cool. Grind to a smooth paste with very little water just enough to aid in grinding the mixture.
2. In the same pan, heat about 2tbsp of oil and saute the okra and shallots until slightly browned. Add the tamarind paste along with about a cup of water or a little more if you prefer more gravy. Let it come to a boil and simmer for few minutes. Add the ground coconut mixture, season with salt and simmer till heated through, about3-4minutes until it reaches a semi thick consistency. (I also add a very tiny piece of jaggery to the dish to heighten the flavours or so I  believe 🙂 )Switch off flame.

   

3. Remove to serving bowl. Heat a pan with a little oil, crackle mustard seeds, fenugreek. Add the dry red chillies and stir, add curry leaves. Take off from flame. Pour the tempering over the Theeyal.
4. Relish with hot rice and poppadum.