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.

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.

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.

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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73.