Theeyal is a Kerala delicacy which is usually prepared with different vegetables in roasted coconut gravy. It can be Ulli(small onion)theeyal, Pavakka(Bitter gourd)theeyal, Thakkali(Tomato)theeyal and so on. This is the same preparation, but with boiled eggs. It is very tasty and can be served with rice, appam, chapathi and all.
- Egg – 3
- Onion – 1
- Ginger – 1/2 inch
- Garlic – 3
- Green chili – 2
- Curry leaves – 1 sprig
- Turmeric powder – 1/4 teaspoon
- Tomato – 1
- Garam masala – 1/2 teaspoon
- Dry red chili – 2
- Grated coconut – 1 cup
- Chilly powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Pepper powder – 1/2 teaspoon
- Fennel seeds – 1/4 teaspoon
- Heat a pan and add the grated coconut,stir until it turns brown. Add fennel seeds,chili,coriander,pepper powders and mix well. Switch off and when it is cool grind to a very fine paste. Set aside.
- Hard boil and de-shell the eggs and keep aside.
- Heat oil in a pan at medium heat. Add onion, ginger, garlic, green chilies, little salt and curry leaves. Saute until onion turns light brown.
- Add turmeric powder and tomato pieces. Saute for 2- 3 minutes. Add the ground roasted coconut mixture, garam masala powder, around 1.5 cups of water and enough salt.
- Bring to a boil and cook for 10 minutes at medium heat. Halve the eggs and add to the gravy. Mix gently. Bring to a boil and switch off.
- Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Pour over the curry.