We are meeting after a small gap, right? Well, it was an unintentional break. It all started when I began to read a book. I got carried away with it. I was on a mission to finish the book and got lost in the fictional world. At the time living in the “la-la” land (that’s what Jose calls my Utopian state) seemed more interesting and occasional peeks into the real world weren’t too promising either.
Anyways, back to reality and the first thing I did was to reply to your mails and comments. Next thing to do is post a recipe, so here it is. No fluff, just a good ol’ recipe…
Onam posts and pictures are slowly popping up everywhere. I thought I’ll also join the bandwagon and post a related recipe. Coming to this recipe, Theeyal is one of my fav veg side dishes. The making of Theeyal requires a fine balancing of flavours. When I think of Theeyal, the first thing that comes to my mind is the flavour of roasted coconut and tanginess from tamarind. Both flavours should go hand in hand and not overpowering the other.
There are different varieties of Theeyal like Pavakka Theeyal, Ulli Theeyal, even Prawns Theeyal. Though I tend to make Pavakka Theeyal more often, my fav one is Ulli Theeyal. I do hope you’ll also enjoy making this recipe.