Theeyal is a Kerala special curry. 'Theeyal' the word literally means 'burnt'. In this curry coconut used is roasted till it gets the dark colour and made as a paste. Due to that the curry get the darker colour. I love this curry because we donot feel the sliminess of the vendakka in this dish.

       Venakka is a nutritious vegetable. People hates this veggies because of the sliminess. This curry is slightly tangy and the roasted coconuts gives colour and extra flavour to this dish. Roasted flavour is the highlight of this dish.

Ladies Finger Theeyal

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Serves: 4


Vendakka/ Ladies Finger/ Okra, chopped- 15 nos (2 cups)
Oil- 2 teaspoons
Tamarind- small gooseberry size

To roast and grind:
Coconut- 1 cup
pearl onion, finely chopped-5
Jeera/ cumin seeds- 1/4 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1½ teaspoons
Coriander powder- 1½ teaspoons

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoons
Dried red Chilli, broken- 2
Curry leaves- 1 strand



  • In a pan roast the coconut, onion, jeera  till you get the dark golden colour. Add little oil if needed. 
  • Once it browns add the turmeric, chilli powder and coriander powder and mix well with coconut and allow to leave the raw masala smell for about fifteen seconds and turn off the gas and allow to cool.
  • Grind this coconut mixture inside a blender. First powder the coconut then add water and grind as a paste.
  • Heat oil in a pan and add the chopped ladies finger and saute in oil after a minute sprinkle some salt and cook till the cut edges of the ladies finger brown lightly.
  • Soak tamarind in water and extract the juice and add with this. Allow to cook for a minute or two till the raw taste of tamarind leaves.
  • Now add the ground coconut paste and mix well. Add a cup of water to dilute the curry.
  • Heat oil in a pan and mustard seeds once it starts to splutter add the broken dried red chilli and curry leaves and fry for fifteen seconds and pour it over the theeyal.
  • Bring it to boil once the curry starts to bubble, add the tempering and switch off the gas.
  • Notes: Theeyal can be prepared with the addition of onions and tomatoes sauteed  at the beginning before adding the veggie.
  • Pepper powder, fenugreek powder can be added if you wish.

Nadan Recipes

Kerala Special Recipes