Zucchini Theeyal

Theeyal means “burnt dish” (Burnt coconut).  It is one of the traditional dishes from Kerala. It gets its color from browning of coconut and tamarind. You can make this dish with baby shallots, drumstick, sankegourd, suran, Brinjal and zucchini.. You can make this recipe with one vegetable or mix match with other vegetable. But the procedure remains same for all. Most preferred theeyal is suran.

Here I am showing the zucchini Theeyal

Ingredients

Zucchini                              – 2 nos (chopped big pieces)

Tamarind                            – 1 small lemon size

Red chili                             – 2 tsp

Green chillies                      – 4 nos

Coriander powder                   2 tsp

Grated coconut                    – 2 cups

Turmeric powder                  – ½ tsp

Curry leaves                       – 3 stems (chopped)

Red chillies                         – 2 no (broke into pieces)

Fenugreek seeds                 – ¼ tsp ( dry fry and powdered it)

Hing                                  – 2 pinch

 Coconut Oil                        as needed

Salt                                       to taste

Method

• Wash and clean the zucchini. Cut into big pieces. Do not remove the skin.
• Soak the tamarind in hot water for ½ hour. Extract the pulp from tamarind. Keep aside.
• Heat the pan add ½ tsp of oil; fry the coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma.  Keep aside for cooling
• Now dry grind the masalas to a very smooth paste.
• Heat the oil in a pan, add mustard seeds, curry leaves, whole red chillies and allow to splutter. Add zucchini, fenugreek powder, Hing and fry for one minute .Now add tamarind pulp , salt in it. Cook  it for 2  more minutes.
• Now add grind coconut paste in it. Simmer and cook for 5 minutes.
• Serve hot with rice.