Theeyal - Pungu’s Kitchen
Kerala-style Theeyal with roasted coconut & spices. A rich, spicy, gluten-free vegetarian curry made with shallots or bitter gourd.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- Grated coconut: 1 cup
- Coriander seeds: 1½ tbsp
- Dried red chilies: 3 to 5 (adjust to spice level)
- Fenugreek seeds: ¼ tsp
- Black peppercorns: ½ tsp
- Shallots: 2, sliced (optional for extra flavor)
- Curry leaves – a few
- Coconut oil: 1 tsp
- Shallots: 12 to 15, peeled
- Bitter gourd (pavakka): 1 medium, sliced thin
- Tamarind: lemon-sized ball, soaked in ½ cup warm water
- Turmeric powder: ¼ tsp
- Salt – to taste
- Water: 1.5 to 2 cups
- Coconut oil: 1 tbsp
- Mustard seeds: ½ tsp
- Dried red chili: 1 or 2
- Curry leaves – a sprig
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