Pacha Theeyal Recipe Kerala Style – South Indian Theeyal Recipe Without Roasting Coconut – South Indian Kerala Style Ulli Theeyal Recipe Without Tamarind – How to make pacha theeyal
Pacha theeyal recipe or this super easy theeyal Kerala style recipe without using roasted coconut (we use coconut but we don’t roast it) or without tamarind is delicious and so easy and quick to make.
Pacha theeyal is known so because we do not roast the coconut used for this recipe.
Theeyal is a very popular South Indian Kerala style curry made using grind coconut (with or without roasting the coconut), spices, vegetables and mostly tamarind for the desired sourness.
This easy pacha theeyal recipe is made without roasting coconut and without using any tamarind. We use fresh tomatoes which add enough sourness for this pacha theeyal which also adds the reddish hue to the curry and makes it more healthy.
You can use either shallots, pearl onions or regular onions to make this pacha theeyal, I used regular medium sized onions to make it. If you are using very large onions, just use one which will be enough to make the curry.
Pacha theeyal is so delicious to be served with rice for lunch or dinner. You can also enjoy it with Indian breakfast items like dosa if you wish.
This kappa puzhukku (tapioca with coconut and spices) or kappa vevichathu with payar goes great with this theeyal. We enjoyed this theeyal for lunch today along with brown rice and cherupayar thoran (green mung beans with coconut), which was delicious, easy to prepare and healthy too.
So here is how you can make this pacha theeyal following this easy pacha theeya recipe in South Indian Kerala style.
This is a simple, easy and yummy vegetarian/vegan South Indian Kerala style theeyal recipe (gravy with coconut and spices). I made this pacha theeyal using tomatoes but you can add more chopped veggies to make it more healthy and delicious.
- onions medium sized 2
- tomatoes 2
- coconut grated 3/4 cup
- cumin seeds 1/2 teaspoon
- green chilies 1
- garlic crushed 2 to 3 cloves
- water 2.5 cups little extra if needed
- salt as needed
- turmeric powder 1/2 teaspoon
- red chili powder 1/2 teaspoon
- coriander powder 2 teaspoons
- coconut oil 1 tablespoon
- mustard seeds 1 teaspoon
- red chilies dry 4 to 5
- curry leaves a few
- black peppercorns a few (optional)
- Peel and chop the onions as little thick medium sized pieces, keep aside.
- Wash and chop the tomatoes in medium sized pieces, keep aside along with the onions.
- In a food processor, grind together the grated coconut, cumin seeds, green chilies and garlic to a smooth paste, you may add a little water if needed (if adding water, use the water from the 2.5 cups water as recommended in the ingredients, to avoid adding any extra water).
- Heat oil in a pan and add the mustard seeds.
- When the mustard seeds splutter, add the red chilies and curry leaves, fry for a few seconds.
- Add the chopped onions and tomatoes to the pan, saute for about 2 minutes.
- Add the salt and stir the contents very well and cook in low heat for another 2 more minutes.
Add the grind coconut mixture to the pan, stir the contents very well, and add the remaining spices - turmeric powder, coriander powder, black peppercorns and red chili powder, mix everything well.
- Saute the contents for 2 more minutes.
- Add the water to the pan, mix everything well and cook in medium heat until the mixture starts to boil. Once the mixture starts boiling, you can stir everything again and cook in low heat heat for another 1 more minute.
- You may add a spoon of oil if desired, stir the contents, serve it hot with rice for lunch or dinner enjoy!
Hope you found this post on pacha theeyal recipe helpful in making easy, quick and delicious theeyal for lunch or dinner!
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