ഉണക്ക കൊഞ്ചുകൊണ്ടുള്ള ഇ തീയലുണ്ടെങ്കിൽ പാത്രം കാലിയാവുന്നതറിയില്ല !!!/Dry Prawns Curry / Theeyal

Introduction

This tutorial will guide you through the process of making Kerala style Dry Prawns Curry, also known as Theeyal. This flavorful dish features dry prawns cooked in a rich coconut-based gravy, enhanced with spices and vegetables. It's a traditional recipe that showcases the unique flavors of Kerala cuisine.

Step 1: Gather Your Ingredients

Before you start cooking, ensure you have all the necessary ingredients on hand:

• For the Curry:

  • 1 cup (40 g) Dry Prawns
  • 2 tbsp Coconut oil (or any oil of your preference)
  • 1/2 tsp Mustard seeds
  • 1 Dry chili
  • 3 Green chilies
  • 1 small Tomato
  • 2 medium Drumsticks
  • 2 cups Hot water
  • Tamarind (to taste)
  • Salt (to taste)

• For Grinding:

  • 2 cups Grated coconut
  • 2 medium Shallots
  • Curry leaves
  • 2 tsp Chili powder
  • 1 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 2 pinches Roasted fenugreek powder

Step 2: Prepare the Coconut Paste

1. In a blender, add the following ingredients:
   • 2 cups Grated coconut
   • 2 medium Shallots
   • A handful of Curry leaves
   • 2 tsp Chili powder
   • 1 tsp Coriander powder
   • 1/4 tsp Turmeric powder
   • 2 pinches of Roasted fenugreek powder
2. Blend all the ingredients into a smooth paste, adding a little water if necessary.

Step 3: Cook the Dry Prawns

1. Heat 2 tbsp of coconut oil in a pan over medium heat.
2. Add 1/2 tsp of mustard seeds and let them splutter.
3. Toss in 1 dry chili and a few curry leaves, sautéing for a minute.
4. Add the dry prawns to the pan and stir well, cooking for about 2-3 minutes.

Step 4: Add Vegetables

1. Slice 1 small tomato and add it to the pan, cooking until soft.
2. Cut 2 medium drumsticks into pieces and add them to the mixture.
3. Stir well and cook for another 3-4 minutes until the drumsticks are slightly tender.

Step 5: Combine and Simmer

1. Add the prepared coconut paste to the pan.
2. Pour in 2 cups of hot water, stirring to combine.
3. Add tamarind and salt to taste.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the curry thickens and the flavors meld.

Conclusion

You have successfully prepared a delicious Kerala style Dry Prawns Curry. Serve it hot with rice or chapati for a delightful meal. Enjoy the rich flavors and the unique taste of this traditional dish! Consider experimenting with additional vegetables or adjusting the spice levels to suit your taste preferences.