Tuesday, December 3, 2013

Brinjal theeyal

Kathirikkai theeyal is a flavorful dish from Kerala.  It is prepared with browned coconut. One evening I grilled eggplants for making baingan, but changed my mind and made this theeyal using that. But traditional Kerala theeyal won't need grilling. I made it as a thick curry along with chapathi and curd rice. we can make a thinner version also.

Roasted coconut with red chillies.

Grilled eggplant
Eggplants - 2
onion - 1
tomato - 1
tamarind - lime size
curry leaves - few
salt - to taste
mustard seed - 1 tsp
coconut oil - 1 tbsp

For making theeyal powder:
shredded coconut - 1 cup
dry red chilly - 6
coriander seeds - 1 tbsp
black pepper - 1 tsp
curry leaves - few
turmeric - small piece

Optional : Apply a little oil over the eggplant and roast them in gas stove or oven. Peel off the skin and chop it gently.
(Traditionally the eggplants are used without grilling).

Slice the onion, tomato, brinjal separately and keep aside.
Extract juice from tamarind.
Dry roast the coconut till it turns brownish red and smells great. Do this in medium to low heat.
Take it out and dry roast all the other items given for theeyal podi.
Let them cool and powder together.
Heat oil in a deep pan, add mustard and let it splutter.
Then add chopped onion, curry leaves and let it get golden brown. Add chopped tomato and cook well. Add the roasted mashed eggplant or sliced eggplant. Saute and cook covered. Add tamarind extract and bring to a boil. Put the prepared masala powder and cook covered for few minutes.
Theeyal is ready.

Serving suggestion:
Serve as side dish with idly, dosa, hot rice, chapathi, curd rice etc.


Hamaree Rasoi said...

Delicious and lovely looking brinjal theeyal.Very easy to prepare as well.

Cham said...

Love brinjal i never tasted theeyal sounds good Viki!

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