This week I fulfilled a life long dream of going to Kerala. Strange as it is, while I have travelled a great deal within India and across the world, I have never been to Kerala. To make up, I will be going to Kerala 3 times in 4 months this year. 🙂
My first glimpse of Kerala was from the airplane as it was landing at the Trivandrum Internatioanl Airport. All I could see was lush greenery and that was so refreshing. Just as I drove out of the airport, I got the first glimpse of the sea and Kerala’s famed beaches.
While I am a first time visitor to Kerala, I am no stranger to the famed culture of this lovely state. After all, some of my dearest friends are Malayalees. I especially love traditional Kerala food; Avial, Puttu Kadala Curry, Ada Pradaman, Puli-Inji, Thoran, Mambazha Puliserry, Erissery….
One of my all-time favourite Kerala dishes is Teeyal. Theeyal can be made with many vegetables; brinjals, lady finger, shallots/madras onions,…
This recipe uses both lady finger and madras onion.
- Lady Finger/Okra – 1/4 Kg
- Madras Onion/Shallots – 100 gms
- Grated Fresh Coconut – 3/4 Cup
- Coriander Seeds – 1 tbsp
- Cumin Seeds – 1 tsp
- Pepper Seeds – 1/2 tsp
- Fenugreek Seeds – 8
- Red Chillies – 3 or 4
- Sugar – 1/4 tsp
- Thick Tamarind Pulp – 2 tbsp
- Turmeric – 1/4 tsp
- Oil – 2 tbsp
- Curry Leaves – 6 to 8
- Asafoetida – A Pinch
- Salt to Taste
- Cut the ends off the lady finger and cut into 1/2″ pieces.
- Peel the madras onion.
- Powder the coriander seeds, cumin seeds, and peppercorns.
- In a kadai, over medium heat, dry roast the grated coconut till it is golden brown.
- Add the red chillies and spice powder.
- Roast for 2 minutes.
- Grind the coconut spice mix with a little water into a smooth paste.
- In a kadai, heat the remaining oil.
- Add the madras onions and fry till they start to turn transparent.
- Remove from the oil.
- In the remaining oil, add the mustard seeds and wait till they splutter.
- Add the lady fingers and stir fry till they are cooked.
- Add the fried madras onions.
- Add the ground coconut paste, turmeric powder, asafoetida, salt, and tamarind paste.
- Mix well and stir fry for 3 minutes.
- Add 1/2 cup water and bring to a boil.
- Add the sugar and curry leaves.
- Serve hot with steamed rice and appalam.