Theeyal is a flavorful dish from Kerala with many variations. It is enjoyed by non-vegetarians and vegetarians. Today’s variety is the drumstick and shrimp theeyal, a tangy gravy with spices, vegetables and meat that is going to leave you wanting more! The main ingredient is roasted coconut which gives the dish its distinct rich flavor. It goes well with plain rice or coconut rice 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 15 minutes

Ingredients: 

• Shrimp (Cleaned and Deveined) – 500 g
• Whole Cooked Drumstick Vegetable (3-inch pieces which are slit in half) – 2 whole drumstick
  • To cook drumstick, add it to boiling water and let it cook for 10 minutes
• Grated Coconut – 2 cups
• Tamarind – lime sized ball
• Shallots
  • For Step 1 (Cut each Shallot in half)- 2 cups
  • For Step 4 (Sliced Shallots) – 1 tbsp
• Dried Red Chillis – 8
• Peppercorn – 1/2 tsp
• Mustard seeds – 1/2 tsp
• Coriander seeds – 2 tbsp
• Oil (Divided) – 3 tbsp
• Curry Leaves – 1 sprig
• Water – 3/4 cup
• Salt to taste

Method: 

1. Heat 1 tbsp of oil in a deep bottomed pan. Saute (on low heat) the coconut, shallots, coriander seeds, peppercorn and dried red chillis till they turn golden brown. When cool, grind this to a fine paste in a blender with the water
2. Add the blended mixture back into the pan. Add tamarind and salt. Bring it to a boil
3. Add the shrimp and cooked drumstick. Give it a good mix and let it cook for 5 minutes. Then remove from stove and set aside
4. In a separate pan, heat the remaining oil. Add mustard seeds, curry leaves, and shallots. Saute for 2 minutes or until golden brown. Pour this over the prepared curry
5. Enjoy with rice 🙂