THEEYAL (തീയൽ ) is another one of the Kerala gravy made using fried coconut and spices. It is a traditional dish of Kerala people.The gravy has a nice aroma of roasted coconut and tastes heavenly.



  • Pearl Onions/shallots sliced into thin pieces- 10 – 15 nos
  • Grated Coconut-1/2 cup
  • Tamarind -small lemon sized
  • Red Chilly Powder – 1 Tea Spoon
  • Coriander Powder- 2 Tea Spoon
  • Cumin Powder -1/2 Tea Spoon
  • Pepper Powder -1/2 Tea Spoon
  • Turmeric Powder-1/4 Tea Spoon
  • Asafoetida(Kaayam)- a pinch
  • Fenugreek Powder(Uluvappodi)- a pinch
  • Mustard Seeds – 1/2 Tea Spoon
  • Curry Leaves – A few
  • Whole red chillies – 2 No
  • Sugar -a pinch(optional)
  • Salt – to taste
  • Oil – as needed


  1. Soak tamarind in 1/2 cup of hot water and take the extract from it.
  2. Heat 1 table spoon of oil in a deep pan and fry coconut briefly over high heat till it gets brown.
  3. Add chilly powder, coriander powder, cumin powder, pepper powder and turmeric powder and stir till it gives an tasty aroma.
  4. Be sure to simmer it, thus preventing masalas from getting burned too much.
  5. Grind it to a fine paste.
  6. Heat 2 table spoon of oil and add mustard seeds, curry leaves and  red chillies and allow it to splutter.
  7. Add shallots,asafoetida, salt and fenugreek powder into it, and saute for some time .
  8. Add tamarind extract into it and allow it to boil for 2-4 minutes, add water if necessary.
  9. Now add the ground paste and sugar into it and simmer for further 3-5 minutes. 
  10. Serve hot.