Theeyal (തീയൽ ) is a Kerala style spicy gravy preparation with fried coconut masala. Various theeyal forms are very common,  both in vegetarian and non-vegetarian servings. Theeyal preparation with Onion and shrimp are very popular in the authentic Kerala cuisine.  The recipe I share here is a theeyal preparation with Mussels (കക്ക /കല്ലുംമെക്കായ) typically following the traditional preparation style to come up with a tasty moth-watering theeyal recipe.  

Ingredients 

For roasting the Mussel:

1. Mussel : ½  Kg
2. Turmeric powder : ¼  T- sp
3. Chilli powder  : 1 T -sp
4. Oil  : 2 Tsp
5. Salt for taste

For Masala (grinding):-

6. Coconut : 2 Cups
7. Perum jeerakam (fennel) : ¼ T sp
8. Chopped Garlic  : 3 cloves
9. Turmeric powder  : ¼ T- sp
10. Coriander powder  : 1 Tbl- sp
11. Chilli powder  : 2 Tbl- sp

For masala (cooking)

12. Onion( big) : 2
13. Green chilly (Split)  :  4
14. Tomato ( medium) : 1
15. Ginger paste : 1 T- sp
16. Garlic paste : 2 T-sp
17. Curry leaves : 2 sprigs
18. Coconut oil              : 1 Tbl sp
19. Kudampuli (Gambooge ) :  2 piece
20. Salt for taste

Method

• Clean the mussel and add the chilli powder, turmeric powder and salt and mix it.
• Keep it for 10 minutes for marinating.

• In a kadai/ pan add the coconut and fry it ,once it get brown in color,
• Add the rest of the ingredients listed for grinding and fry it for another 4-5 minutes (low flame ) and take it out.
• Let it cool completely and grind it in a mixie/grinder without adding water.

Run the mixie for a ~ minute, switch off it and use a spatuala to loosen the mix and again run the mixie. Repeat the same until you will get a smooth paste. Can see oil is oozing from the coconut once it is ready.

• In a frying pan pour the oil and add the marinated mussel and close it with lid [see tips], after 5 minutes flip it and again close the lid and let it cook for another 5 minutes.
• After that open the lid and fry it for 2-3 minute.

• In a Kadai / earthen pot add the coconut oil and fry the onion along with ginger, garlic and green chilli until the onions became translucent.
• Then add the tomato, salt and cook it until smashed.
• Dilute the ground masala with 2 cups of water, add kudampuli  and boil well .
• Then add the roasted mussel and mix well.
• Close the lid and cook it for another 15 minutes or until the mussel became soft.
• Add curry leaves and switch off. The stove

Tips

• If you are using more oil, no need for putting the lid.