vendakya teeyal.jpg

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. .



Checkout the recepie below 👇

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 4


  • 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


  • 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.

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