Theeyal is a dish that is part of the Kerala cuisine of South India. It is prepared from Brinjal seasoned with mustard seeds. Theeyal is usually served as part of Onam sadhya.


Brinjal (small) – 4 no.

Shallot (small onion) – 10 no.

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – ½ tsp

Crushed pepper – ½ tsp

Tamarind water – ½ cup

Mustard seeds – 1 tsp

Coconut (grated) – 1 cup

Fenugreek – 1 tsp

Coconut oil – 3 tsp

Curry leaves -few

Salt – to taste

Red chillies- few


  • Heat some oil in a pan, Put grated coconut.
  • When it becomes slightly brown, add fenugreek. Continue stirring.
  •  Add coriander powder, chilli powder, crushed pepper and turmeric powder. Stir well.
  • Add small onions. Stir again.
  • Make a paste of the ingredients and keep it aside.
  •  Take another pan and heat two teaspoons of oil. Into this put the brinjals cut into small cubes and small onions. Stir well.
  • Close the vessel and cook for some time.
  •  Remove the lid, stir a bit and cover the vessel again and cook for some more time.
  • Remove the lid again and add tamarind water and the paste prepared in the beginning. Allow it to boil.
  •  Add some water. Stir gently and add salt. Stir again.
  •  Prepare seasoning for the Theeyal. Heat some oil and add mustard, red chillies and curry leaves. Pour the seasoning into the Theeyal.


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