Tomato/Thakkali theeyal



  1. Mustard Seeds – 1/2 tsp
  2. Fenugreek seeds – 1/4 tsp.
  3. Curry Leaves – 1 sprig+1 sprig
  4. Whole red chillies – 2
  5. Curry leaves – a few
  6. Tomato – 1.5 cups; cut into bite size peices
  7. Onion – 1 medium;thinly sliced
  8. Garlic – 1 big clove, chopped
  9. Greenchilly – 2 numbers; slit
  10. Grated Coconut- 1 cup (powder it slightly in your mixer/grinder)
  11. Shallots – 2 numbers;sliced
  12. Tamarind – half of a small lime sized ball / to taste
  13. Red Chilly Powder – 1 tsp
  14. Coriander Powder- 1 tbsp (bit heaped)
  15. Turmeric Powder-1/2 tsp
  16.  Jaggery – 1 tbsp. / as needed to balance the flavors
  17. Salt – to taste
  18. Coconut Oil – as needed
  19. Fenugreek powder – a pinch


  1. Soak tamarind in 1/4 cup of warm water and take the extract from it. Strain and keep aside.
  2. Heat 1 tbsp of oil in a small pan and roast coconut, curry leaves and 2 big shallots till golden brown and crispy on low heat. Add chilly powder, coriander powder, cumin powder and turmeric powder and stir fry for 2 minutes. Keep aside and let cool. Grind it to a smooth fine paste adding little coconut oil if necessary. Don’t add water while grinding.
  3. In another pan, heat 2 tbsps of coconut oil  and add 1/2 tsp mustard seeds. Let them splutter. Stir in the fengreek seeds and mix. Add the dry red chillies, sliced onion, slit greenchilly, curry leaves & a pinch of salt. Fry till the onions turn brown in colour.
  4. Stir in the chopped tomato and cover cook for 5 minutes adding 1/4 cup of water on medium heat.
  5. Now add tamarind water, 1 tea mug / 1.5 cups of water, the coconut paste and jaggery. Bring to a boil. Reduce heat to medium and let the theeyal boil further for 5 minutes / till the oil floats on top. Cover cook the theeyal. Check for salt and jaggery and add more if needed. Add the powdered uluva & mix. Remove from heat.
This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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