Vendakai theeyal
Vendakai theeyal

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vendakai theeyal. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vendakai theeyal is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Vendakai theeyal is something that I have loved my whole life.

Vendakka Theeyal - Authentic Kerala Okra in Roasted Coconut Gravy. Vendakka Theeyal is a great vegetarian curried dish, made from a lip-smacking spiced and roasted coconut paste. The flavours of coconut and spices along with a sour undertone make the gravy so tasty.

To begin with this recipe, we must first prepare a few components. You can cook vendakai theeyal using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vendakai theeyal:
  1. Take For grinding
  2. Get 1/2 cup Coconut
  3. Take 10 Shallots
  4. Take 1 Green chilli
  5. Take 1 Red chilli
  6. Get 10 pods Garlic
  7. Make ready 3 tsp Coriander seeds
  8. Get 1 tsp Chana dhal
  9. Make ready 1 tsp Urad dhal
  10. Make ready 1 tsp Jeera
  11. Get 1/2 tsp Pepper
  12. Prepare For gravy
  13. Get 1 Tomato
  14. Take Tamarind lemon sized
  15. Prepare 6 Lady’s finger
  16. Get 1 pinch Asafoetida
  17. Prepare 1 tsp Chilli powder
  18. Make ready 1/2 tsp Coriander powder
  19. Take 1/4 tsp Turmeric powder
  20. Take Salt as per taste
  21. Take For tempering
  22. Make ready 1 tsp Tamarind juice
  23. Prepare 1/2 tsp Fenugreek seeds

Here is my recipe for vendakka theeyal recipe. Preparation Method : Wash and cut the okra into one inch pieces and set aside. Squeeze the pulp, strain and set aside. Theeyal is a Kerala special curry. 'Theeyal' the word literally means 'burnt'.

Steps to make Vendakai theeyal:
  1. Sauté all the ingredients mentioned for grinding in a pan and let it cook and grind with water
  2. In apa. Add mustard seeds, fenugreek seeds, shallots, garlic and sauté for a while
  3. After sauting for a while add tomato and chilli powder, coriander powder and turmeric powder and sauté for a while
  4. Cut lady’s finger and sauté until a beat brown
  5. Add ground paste to the sautéed shallots garlic and tomato
  6. After a while add sautéed lady’s finger and cook for a while
  7. Add asafoetida and check for salt
  8. Add tamarind juice and cook for a while
  9. The gravy is ready to be served with steamed rice or idli and dosas

In this curry coconut used is roasted till it gets the dark colour and made as a paste. Due to that the curry get the darker colour. I love this curry because we donot feel the sliminess of the vendakka in this dish. Venakka is a nutritious vegetable. "Theeyal" is a typical Kerala dish. It is similar to Tamil Nadu "Kuzhambu", but the difference is, in Theeyal all the spices along with coconut are fried to a brown colour, grind it to a fine paste and added to the Kuzhambu.

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