Theeyal is a South Indian dish (especially Kerala), which is similar to sambar (in Malabar side of Kerala, they call theeyal as sambar, since roasted coconut is added for sambar itself). This dish is a homely dish, which is absolutely a taste-buds tickling and mind blowing experience of roasted coconut with average spicy in nature, for those who love the taste of coconut, that tastes great with rice and chapatti too.
Ingredients:-
1. Potato - 2, Medium (Cut lengthwise into 1 inch pieces)
2. Onion - 1, medium (sliced)
3. Coconut - 1 cup, grated
4. Tamarind - small piece (soak in warm water and extract the juice)
5. Chili powder - 1 tsp
6. Coriander powder - 1 ½ tsp
7. Turmeric powder - ¼ tsp
8. Red chilies - 2 nos
9. Mustard - 1 tsp
10. Oil - 3-4 tbsp
11. Salt - for taste
12. Curry leaves - 2 sprigs
Method:
1. Heat a pan and dry roast the grated coconut until it turn almost dry. Now add the chili powder, coriander powder and turmeric powder, and saute continuously till the coconut turn reddish brown. Allow to cool. Then grind the fried coconut to a fine paste and keep it aside.
(N.B: Grind the fried coconut mixture till it is grounded to fine powder. Then add ½ a cup water and grind again till it becomes a smooth semifluid paste)
2. Now heat the oil in a pan and add the potato and onion along with little of turmeric powder and sauté. Cover it with lid, and allow to cook, while saute it at intervals.
3. When the potato is done, add the tamarind juice and cook for 1 minute.
4. Add the ground paste and cook for 2-3 minutes.
5. Add 1 cup water and adjust salt as needed. Allow it to boil.
6. Now heat oil in another pan, splutter mustard seeds, and then add red chilies and curry leaves. Add it into the curry and serve hot.
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