Ulli Theeyal is a gravy-based dish that is an important part of the feast served during Onam.
Theeyal is a South Indian dish originating from the Indian state of Kerala. It has a soupy consistency and is made from a mixture of spices comprising roasted coconut, coriander, seeds, dried red chili, and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. When completed it looks like a rich medium brown gravy and is normally served with rice.
Theeyal, which means ‘burnt dish’, is a typical Kerala dish featuring roasted coconut and is usually dark brown in colour. It gets its colour from the toasting of grated coconut and also from tamarind. In some parts of Kerala, Theeyal is included in a traditional sadya menu. The most popular Theeyal is prawns. Vegetables used for Theeyal include pearl onion or shallot, bitter melon, potato, eggplant, okra, cucumber, and raw mango.
Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry, and red meat with rice as a typical accompaniment. Kerala - the ‘Land of Spices’ traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.
Preparation time: 30 minutes
Cooking time: 15-20 minutes
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