Vendakya Theeyal | Okra in dry roasted Coconut paste.. Theeyal is a popular recepie in Kerala usually prepared with shallots, which is also replaced with various veggies and prepared as side dish for Rice. .

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Checkout the recepie below 👇
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Preparation time: 10 mins

Cooking time: 30 mins

Serves: 4

INGREDIENTS:

• Okra / Ladies finger: 10
• Shallots: 4 to 5
• Coconut: 1 cup grated
• Tamarind: 1 lemon size
• Ginger: 1 small piece
• Garlic: 3 cloves
• Dry red chillies: 4
• Red chilli powder: 2 tbsp
• Turmeric powder: 1/2 tbsp
• Coriander powder: 1 1/2 tbsp
• Curry leaves: few sprigs
• Mustard seeds: 1 tsp
• Fenugreek seeds: a pinch
• Salt: as required
• Coconut oil: 4 tbsp

PREPARATION:

• Wash and pat dry the okras, chop into 1 ” pieces and keep aside.Soak tamarind in warm water and keep aside.
• Heat 1 tbsp oil in a pan, roast choppedshallots,ginger,garlic,curry leaves and dry red chillies. Toss till shallots turn soft. Transfer to a blender and keep aside.
• To the same pan add grated coconut and toss till the coconut turns golden brown,lower the flame and add the dry spice powders and little salt and toss for 2 mins.
• Blend this along with roasted shallots by adding sufficient water to make a fine paste.
• Heat 3 tbsp oil in a wok, add mustard seeds,let it splutter. Add Fenugreek seeds and some curry leaves and toss.
• Add the coconut paste with little water and cook till it starts to boil.
• Add the tamarind pulp with some more warm water to adjust the consistency to semi thick.
• Cook on medium flame for 10 mins.
• Finally for tempering,heat 1 tbsp oil,add finely chopped shallots and toss till it browns,add curry leaves and stir. Pour this tempering over the prepared Theeyal.
• Keep it covered for 15 mins atleast before serving.