Okra theeyal or curry is a very authentic and traditional dish of Kerala with the blend of roasted coconut flavors and tamarind.This curry is best served with steaming hot rice.Shallots also play an added flavoring to the curry.Theeyals were always my childhood favorite and still too.So,try &enjoy !!
okra 15-20 small or 10-12 large
shallots/pearl onion 7-8 halved
green chillies 2-3 vertical slit(optional)
tamarind 1 gooseberry size
curry leaves few
to dry roast
coconut 1 cup
coriander powder 1tbsp
chilly powder 3/4 tsp
turmeric powder 1/2 tsp
-Wash and pat dry the okra,cut cubed pieces or slightly larger.
-Heat a pan and dry roast the coconut until golden brown.Refer pics here.Add in the spices on low flame and warm it up.Put off flame and let it cool.Blend them to a smooth paste with little water.
-Soak the tamarind in 1/4 cup water for 15 minutes.Squeeze the pulp and strain.
-Heat the same pan and add oil in it.Add the shallots ,saute until translucent.Add curry leaves.
-Add in the okra and saute till slightly wilted.
-Add in the coconut paste and add 1 cup of water,add salt.Cover and cook for another 8-10 minutes.
-Uncover lid,add in the tamarind pulp,cook again till oil starts appearing on the surface or when okra is cooked well and the gravy thickens.
-Serve hot with steamed rice !!
Servings ~ 3 adults
* You can do the similar way for any other vegetables too.