Friday, February 24, 2017

Achinga Payar Theeyal/Long Yard Beans Theeyal

Theeyal, this is a lipsmacking Kerala dish prepared very much with nicely roasted coconut pieces, coriander seeds, dry red chillies and fenugreek seeds. Once roasted all these pieces are grounded to a paste and cooked in tamarind water with vegetables. This dish looks very rich brown gravy in colour to be served along with rice. Theeyal means Burnt dish, since coconut pieces are nicely roasted until they turns dark brown in colour, this gravy is named as though. This dish have its own place in traditional Sadya menu. Though theeyal prepared with Pearl onions is quite popular, many vegetables can be cooked as theeyal. I learned this Achinga payar theeyal from one of  my friend's mom long back, which was in my hand written note book since a long, finally i prepared this theeyal few days back at home.

Achinga Payar Theeyal, Yard beans Coconut Gravy

Theeyal makes an excellent meal when served along with hot piping rice and papads. This dish definitely will keep you comforting, the nicely roasted smell of coconut will definitely tickle your tastebuds. An excellent gravy to pack in your lunch box as well, though this dish is usually served with rice, i loved this achinga payar theeyal with dosas, crispy dosas dunked in theeyal tastes absolutely delicious. Am running this week's blogging marathon with Flavors of India as theme, am kick starting this theme with fingerlicking Kerala gravy.

Kerala Long Yard Beans Theeyal, Achinga Payar Theeyal

2cups Long yard beans (cut as lengthwise)
1cup Tamarind extract
Salt
Few curryleaves
1/2tsp Mustard seeds
2nos Dry red chillies (broken)
1/4tsp Fenugreek seeds
Oil

Roast & grind:
1/2cup Grated coconut
1tbsp Coriander seeds
3nos Dry red chillies
1/4tsp Fenugreek seeds

Heat a teaspoon of oil, roast the grated coconut in medium flame, stir continously and roast until its turns dark brown.

Add the coriander seeds, fenugreek seeds, dry red chillies to the roasted coconut and fry until the spices gets well roasted.

Take this roasted coconut and spices in a mixie jar,grind as fine paste with enough water and keep aside.

Heat the oil,saute the long yard beans for few minutes, add the tamarind extract,turmeric powder, salt and curry leaves and cook until the beans gets cooked.

Achinga payar theeyal, Yard beans Theeyal

Now add this already grounded paste and cook everything for few minutes, dont let it boil and put off the stove.

Heat oil for tempering, fry the mustard seeds, fenugreek seeds and broken chillies until brown, remove the tempered spices and add to the cooked theeyal.

Serve hot with rice and papads or boiled eggs.

15 comments:

Gayathri Kumar said... Reply To This Comment

That is a nice tangy theeyal Priya. Looks yum..

Sandhya Ramakrishnan said... Reply To This Comment

I have never made anything else other than poriyal with the long yard beans. This is a lovely recipe to try. It is one of my favorite vegetables and we grow it in our backyard :)

Srivalli said... Reply To This Comment

That is really something very new to me Priya, I have read about theeyal, though never made it myself..very lovely pictures.

Usha said... Reply To This Comment

Long yard beans gravy is mouthwatering. Same as Sandhya, I always make a stir fry with it. Never used it in a gravy.

Nisha Sundar said... Reply To This Comment

Love that Spicy tangy kuzhambu. As Sandhya mentioned, even I have only made poriyal with this. Interesting to know it is used in kuzhambu as well.

Srividhya Gopalakrishnan said... Reply To This Comment

Theeyal is my absolute favorite. Love it any time and that serveware is great.

Sharmila- The Happie Friends Potpourri corner said... Reply To This Comment

Looks awesome!! In our place all the weddings food will have any one theeyal like this!!

Sandhiya said... Reply To This Comment

Love all kind of theeyal..Interesting to use beans in theeyal..love the click and the serveware.

Pavani N said... Reply To This Comment

That's a very flavorful and delicious looking theeyal.

Chef Mireille said... Reply To This Comment

love the vibrant color of this dish

Archana Potdar said... Reply To This Comment

Yumm deicious. Love the gravy, pics and the serveware.

Harini-Jaya R said... Reply To This Comment

Good one, Priya. Shall try out this gravy soon.

Jayashree said... Reply To This Comment

Beautiful, tempting pic, Priya.

Smruti Shah said... Reply To This Comment

I have never added tamarind in long beans. This sure looks amazing!

Priya Srinivasan said... Reply To This Comment

lipsmacking good priya, looks really yumm! With hot steaming rice, oh i m already salivating now!