Moringa-Drumsticks Theeyal- Cooked With Ground Roasted Coconut | Kerala Recipe – Cooking with Thas – Healthy Recipes, Instant pot, Videos by Thasneen – Cooking with Thas

Theeyal is a standard Kerala dish. It’s a flavorful and fragrant thick curry made utilizing roasted coconut and spices, leading to a wealthy and deep taste.

Theeyal is often ready with greens like small or pearl onions, bitter gourd (pavakka), eggplant (brinjal), and drumsticks (moringa). For the non-vegetarian model, theeyal will also be made with prawns or shrimp.

The smoky & coconutty style of the roasted coconut together with the moringa & the tanginess from the tamarind makes this a pleasant curry that may certainly excite your tastebuds.

Moringa-Drumsticks Theeyal- Cooked With Floor Coconut | Kerala Recipe

 

Writer: Thasneen

Recipe kind: Fundamental

Delicacies: Indian

• Coconut oil- 1 tbsp
• Grated coconut- 1 cup
• Curry leaves- 8 leaves
• Kashmiri chili powder- 2 tsp (for extra warmth add common sizzling chili powder)
• Turmeric powder- ⅛ tsp
• Coriander powder- 1 tbsp

• Coconut oil- 1 tbsp
• Mustard seeds- 1 tsp
• Curry leaves- 8 leaves
• Inexperienced chilies, chopped- 2
• Shallots or small onions- 4 giant shallots halved or 8 small/pearl onions
• Moringa or drumsticks- 15, minimize into 3-inch slice
• Water- ½ cup
• Tamarind extract- ½ cup (2-inch slice contemporary tamarind soaked in ½ cup lukewarm water)
• Salt- 1½ tsp

1. First, soak 2-inch slice contemporary tamarind in ½ cup lukewarm water for five minutes, after that squeeze the tamarind in water, pressure the juice & discard the pores and skin.
2. Place a big pan over medium warmth, add oil.
3. Add grated coconut & curry leaves, saute until the coconut turns golden brown in colour.
4. Maintain stirring the coconut in any other case the coconut will burn.
5. After the coconut turns brown, decrease the warmth & add Kashmiri chili powder, turmeric powder & coriander powder, mix effectively.
6. If you need this curry to be very spicy, add common sizzling chili powder.
7. Take the pan off the warmth & let the roasted coconut calm down fully.
8. Add the roasted coconut to a blender together with ½ cup water & grind to a clean paste.
9. Place a clay pan or saucepan over medium warmth.
10. Add coconut oil, let flip sizzling.
11. Add mustard seeds, let splutter.
12. Add curry leaves & inexperienced chilies, saute for a minute.
13. Add shallots, saute for a minute.
14. I’ve added 4 giant shallots halved, when you have small or pearl onions add the entire small/pearl onions.
15. Saute for a minute.
16. Add the moringa or drumsticks, mix effectively.
17. I’ve added frozen moringa (accessible in Indian shops), minimize into 3-inch slices, rinse the moringa in water.
18. Add the bottom coconut, mix effectively.
19. Rinse the blender jar with ½ cup water, add that to the pan.
20. Add the tamarind extract, ½ cup, mix effectively.
21. Season with 1 to 1½ tsp salt.
22. Prepare dinner lined for a couple of minutes until the moringa has nearly cooked.
23. Open the lid, prepare dinner uncovered for five minutes until the gravy thickens.
24. Theeyal is a thick curry.
25. Take the pan off the warmth & prepare dinner lined for a couple of minutes.
26. In Kerala, this curry is loved with matta rice for lunch, additionally goes effectively with chapati & appam.
27. As an alternative of moringa: okra or girl’s finger, eggplant or brinjal, simply small/pearl onions (ulli theeyal), or prawns/shrimp could be added.

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