Theeyal (Roasted Coconut Curry)

Theeyal means “burnt dish,” referring to the dark roasted coconut paste that forms the base. It’s a Kerala village staple with shallots, drumsticks, or brinjal, simmered in tamarind and spices. Coconut oil makes this dish rich, smoky, and unforgettable.

Prep Time

10 Minutes

Cook Time

20 Minutes

Serving

4 to 5 People

Kolumboo Coconut oil

Naturally Extracted, Free from Heat or Chemicals.

Dark, deep, and delicious — Kerala’s most soulful tamarind curry

Ingredients

Shallots – 10 (peeled)

Tamarind – small lemon-sized ball

Kolumboo Coconut Oil – 3 tbsp

Mustard seeds – 1 tsp

Curry leaves – few

Salt – to taste

To roast & grind:

Grated coconut – 3/4 cup

Coriander seeds – 1 tbsp

Red chilies – 3

Fenugreek seeds – 1/4 tsp

Black pepper – 1/2 tsp

Instructions

Roast coconut and spices in 1 tbsp coconut oil till dark brown. Cool and grind with water.

Soak tamarind in warm water and extract ~1.5 cups.

Heat oil. Temper mustard seeds and curry leaves. Add shallots and sauté.

Add tamarind water, salt. Simmer 10 mins.

Add roasted coconut paste. Simmer another 10–15 mins till oil separates.

Serve with hot rice or dosa.