Theeyal (pronounced [t̪iːjal]) is a South Indian dish. It is quite similar to Sambar, another popular South Indian dish. Theeyal is made from a spice mixture consisting of roasted coconut, coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. When completed it look like a rich medium brown gravy and is normally mixed with rice.[1]
Theeyal, which means "burnt dish," is a typical Kerala dish featuring burnt coconut and is usually dark brown in color. It gets its color from browning of coconut and also from another ingredient, tamarind. In some parts of Kerala, theeyal is included in a traditional sadya menu.[2] Vegetables used for Theeyal include Pearl onion or Shallot, Bitter melon, Potato, Eggplant, Okra, Zucchini, Raw Mango, Granny Smith.[3]