Prawns Theeyal / Konch Theeyal

Ingredients

• Prawns - 250 gm
• Shallots - 15 
• Green Chilly- 3
• Grated Coconut- 1/2 cup
• Red Chilly Powder - 1 tsp
• Coriander Powder- 1 tsp
• Turmeric Powder- ½ tsp
• Fenugreek Powder- a pinch
• Tamarind - gooseberry size

Preparation

1.Heat 1 tsp of oil in a pan add Grated coconut and saute till brown. Add chilly powder, fenugreek powder and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste. Soak tamarind in hot water.

3.Heat oil in a pan. Add sliced onions, Green Chilly and saute, add Shrimp,Turmeric Powder, salt and water,let it cook.

4.Add coconut paste and let it to boil. Add tamarind extract and cook till the gravy thickens and oil separates.

5.Remove from the fire and add curry leaves.

Mushroom Theeyal / Koon Theeyal

Ingredients

• Shallots- 15 
• Green Chilly- 3
• Sliced Mushroom- 250 gm
• Grated Coconut- 1 cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - ½ cup

Preparation

1.Heat 1 tsp of oil in a pan, add grated coconut and saute till brown. Add chilly, fenugreek and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste.

3.Soak tamarind in ¼ cup of warm water and take the extract from it.

4.Heat 1 tsp oil in a pan. Add sliced onions, green chilly and saute, till they turn golden brown colour.

5.Add sliced mushroom and saute again for 2 minutes. Add turmeric powder, salt and water and let it cook.

6.Add tamarind juice and allow to boil. Add coconut paste and let it boil for few minutes.
Remove from the fire and add curry leaves.

Ladies Finger / Vendakka Theeyal

Ingredients

• Ladies Finger -  10
• Grated Coconut - 1/4 cup
• Green chillies - 2
• Chilli powder - 2  teaspoons
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 1/2 teaspoons
• Jeera powder - 1/2 teaspoon
• Tamarind pulp - 1 tablespoon
• Water - 1/3 cup or less
• Fenugreek powder - a pinch

Seasoning

• Mustard  seeds - 1 teaspoon
• Dried Red chillies - 2
• Small onion - 1 tablespoon
• Curry leaves - few

Preparation

1.In a pan, dry roast the grated coconut, turmeric powder, chilli powder, coriander powder and jeera powder until brown. Turn off the gas and keep aside.

2.Dissolve the tamarind pulp in 1/4 cup water and keep aside. Grind this roasted coconut with some of the tamarind water to make a smooth paste.

3.Chop the ladies finger. Heat little oil in a pan. Saute the ladies finger with a little salt. When 1/2 done, pour the ground paste and the remaining tamarind pulp and water. Cover and cook. Let everything come to good boil. Add and fenugreek powder. Check for the salt and spice.

4.In a small pan, heat little more oil for the seasoning. Splutter the mustard seeds. Add dried red chillies, curry leaves and the finely chopped onions. Fry until the onions turn golden brown and pour this seasoning over the gravy.

Breadfruit/Kadachakka Theeyal

Ingredients

• Breadfruit - 1 cup
• shallots - 5
• Green chilly - 2
• Turmeric powder - 1/2 tsp
• Curry leaves - 1 sprig
• Salt - as needed
• Tamarind- gooseberry sized

To Grind

• Coconut - 1/2 cup
• Shallots - 4
• Dry red chilli - 2
• Garlic - 2
• Chilli powder - 1/2 tsp
• Coriander powder - 1 tsp

Preparation

1. Skin, wash the breadfruit. Remove the core and cut it into cubes, wash and set aside.

2.Dry roast coconut with shallots, garlic and red chillies till golden brown. Add red chilli powder and coriander powder and stir for 2 more minutes at low flame. Cool it and grind to a fine paste without adding water.Keep aside.

3.Add shallots, green chiilies, turmeric  powder,curry leaves, water and salt to breadfruit chunks, cook well.

4.Add  ground coconut paste and tamarind extract. Boil well till the gravy slightly thickens.

5.Tamper with mustard seeds, curry leaves, red chillies and shallots. 

Egg / Mutta Theeyal

Ingredients

• Egg – 3
• Onion – 1 
• Ginger – 1/2 inch
• Garlic – 3 
• Green chilies – 2
• Curry leaves – 1 sprig
• Turmeric powder – 1/4 tsp
• Tomato – 1 
• Garam masala  – 1/2 tsp
• Dried red chilies – 2

To Grind

• Grated coconut – 1 cup
• Chilly powder – 1/2 tsp
• Coriander powder – 1 tsp 
• Pepper powder – 1/2 tsp
• Fennel seeds - 1/4 tsp

Preparation

1.Heat a pan and add the grated coconut,stir until it turns brown  Switch off. Add fennel,chilly,coriander,pepper powders and mix well. Switch off and when it is cool grind to a very fine paste. Set aside.

2.Hard boil and shell the eggs and keep aside.

3. Heat oil in a pan at medium heat. Add onion, ginger, garlic, green chilies, little salt and curry leaves. Saute until onion turns light brown on the sides.

4.Add turmeric powder and tomato pieces. Saute for 2- 3 minutes. Add the ground roasted coconut mixture, garam masala powder, around 1.5 cups of water and enough salt.

5.Bring to a boil and cook for 10 minutes at medium-low heat. Halve the eggs and add to the gravy. Mix gently. Bring to a boil and switch off.

6. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Pour over the curry.

Brinjal / Vazhuthananga Theeyal

Ingredients

• Brinjal - 2(cut lengthwise)
• shallots - 1/2 cup
• Green Chilly - 2
• Tamarind - lemon size

To grind

• Coconut - 1/2 cup
• Chilly powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 3 tsp
• Fenugreek powder - 1/4 tsp

Preparation

1.Soak tamarind in 1/4 cup lukewarm water. Extract its juice and keep aside.

2.Fry the grated coconut till it becomes brown. Lower the heat and add turmeric,chilly,coriander, fenugreek powder and stir for a few seconds. Set aside to cool. Grind to a very fine paste without adding water.

3. Heat oil in a pan, at medium heat. Add the sliced brinjal pieces, sliced pearl onions, green chilies, few curry leaves and saute until the brinjal pieces are half done. Add tamarind extract, enough water and  salt.

4.Bring to a boil and then add roasted coconut paste. Lower the heat and cook until the brinjal is done and the gravy thickens.

5.In a small pan, heat coconut oil and splutter mustard seeds. Fry dry red chillies and curry leaves. Pour this over the curry. Mix well. Set aside for 10 minutes. Serve hot with rice.

Tomato / Thakkali Theeyal

Ingredients

• Onion – 1 big, thinly sliced
• Turmeric powder – 1/2 tsp
• Tomato – 2 medium, cut into cubes
• Green chilies – 2, slit
• Curry leaves – A few
• Tamarind – A small piece (Soak it in 1/4 cup warm water for 10 – 15 minutes and extract its juice)

To grind

• Grated coconut – 1/2 cup
• Pearl onions – 2
• Dried red chilies – 2, broken
• Coriander powder – 1.5 tsp 
• Fenugreek seeds – A  pinch

Preparation

1. Heat 1 tsp coconut oil in a pan. Add grated coconut, sliced pearl onions and saute until coconut starts to change color.

2.Add dried red chilies, coriander powder, fenugreek seeds and stir continuously until coconut turns dark brown. When it cools down, grind  it to a fine paste. Set aside.

3. Heat 1 tbsp coconut oil in a deep pan. Add sliced onion, little salt and stir until it starts to change color. Add tomato cubes, green chilies, enough salt and curry leaves. Cook covered for 3 – 4 minutes.

4.Add the roasted coconut paste and 1.5 cups of water. Bring to a boil. Taste-check for salt,add little tamarind juice. Cook for 4 – 5 minutes. Switch off.

5.Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry 1 dry red chilly and curry leaves. Next fry 2 pearl onions until brown.Pour this seasoning over the prepared theeyal. Cover with a lid for 5 minutes.

Potato Theeyal / Urulakizhangu Theeyal

Ingredients 

• Potato - 2
• Shallots - 10-15
• Green chilly - 3
• Coconut - 1 cup
• Coriander powder - 1 tsp
• Kashmiri chilly - 1 tsp
• Turmeric powder - 1/4 tsp
• Fennel - 1 pinch
• Tamarind - lemon size

Preparation

1.Heat oil in a pan and add grated coconut. fry it till brown. Add coriander, chilly, fennel,turmeric powder into this. When it cools, grind the coconut  in a mixer without adding water

2.Heat oil in a pan and add onion, shallots, green chilly and saute for some time. Add potato pieces , cover it and cook.

3.Add tamarind extract, when it boils add ground coconut. Add enough water and salt. Cook for some time in low flame and switch off.

4.Splutter mustard in oil, add dried red chilly and curry leaves. pour this over the curry.