Kerala Theeyal with Muringakka, Achinga and Chena
Kerala Theeyal with Muringakka, Achinga and Chena is an authentic traditional styled curry dish enjoyed in Kerala Cuisine. This is a typical South Indian dish having origin in Kerala. The fried coconut flavor and tanginess makes the dish lip smacking and delicious. The dish has a soupy consistency and is a blend of spices consisting of coriander, red chilli, roasted coconut and fenugreek. The spices are ground to a smooth paste and cooked with veggies adding tamarind extract. This is a classic die for dish that goes perfect with hot rice. Kerala Theeyal is unique and special with an array of nutritious veggies blended in a roasted coconut mixture and tamarind extract. Kerala Theeyal with Muringakka, Achinga and Chena is a simple dish and can be easily prepared at home. Vegetables are essential and nutritious for body and hence the dish should be included in your meal menu. You can explore a well detailed recipe here.
Ingredients
- 100 g Small onions peeled, washed and thinly sliced, Kunjulli
- 2 medium Elephant yam peeled, washed and cut into small pieces, Chena
- Long runner beans cut into 1" pieces, Achinga
- 1 nos Drumstick cut into 1 to 1 1/2" pieces, Muringakkai
- 1/2 of Coconut
- 2 tbsp Coriander powder
- 1 1/2 tbsp Red chilly powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Fenugreek seeds Uluva
- Tamarind soaked in water, Puli
- Salt As reqd
For seasoning:
- 3 to Small onions cut into roundels, Kunjulli
- 2 nos Dry red chillies Kollamulaku
- 1 tsp Mustard seeds
- Curry leaves A few
- 1 tbsp Coconut oil
Instructions
- For preparing Kerala Theeyal, place all the vegetables along with salt, turmeric powder, curry leaves and enough water in a pan and keep it on flame.
- Cover and cook the vegetables till done.
- Heat up a pan or kadai.
- Add fenugreek seeds and stir for a sec.
- Add grated coconut and fry till it turns brown.
- Add coriander powder and chilly powder and stir well.
- When the coconut mixture starts to turn brown, switch off the flame.
- Allow it to cool.
- Grind it in a mixer grinder along with enough water so as to form a smooth paste.
- When the vegetables are done, add the tamarind extract followed by the above coconut paste.
- Allow it to boil.
- When the desired consistency is reached (which is neither too thick nor too thin), remove from the flame.
- Heat oil in a pan or a kadai.
- Add cut small onions and fry them well.
- Splutter mustard seeds and saute dry red chillies and curry leaves.
- Add the above tempering into the Kerala Theeyal curry and mix well.
Notes
You can visit this link Brinjal Theeyal. You can also visit this link Chemmeen Theeyal.
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