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:
- Mussel : ½ Kg
- Turmeric powder : ¼ T- sp
- Chilli powder : 1 T -sp
- Oil : 2 Tsp
- Salt for taste
For Masala (grinding):-
- Coconut : 2 Cups
- Perum jeerakam (fennel) : ¼ T sp
- Chopped Garlic : 3 cloves
- Turmeric powder : ¼ T- sp
- Coriander powder : 1 Tbl- sp
- Chilli powder : 2 Tbl- sp
For masala (cooking)
- Onion( big) : 2
- Green chilly (Split) : 4
- Tomato ( medium) : 1
- Ginger paste : 1 T- sp
- Garlic paste : 2 T-sp
- Curry leaves : 2 sprigs
- Coconut oil : 1 Tbl sp
- Kudampuli (Gambooge ) : 2 piece
- 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.