Theeyal - Revision history

->Rlink2: /* top /archive link repair, may include: archive. -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)

2021-12-05T03:08:19Z

top: archive link repair, may include: archive.* -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)

← Older revision		Revision as of 08:38, 5 December 2021
Line 3:		Line 3:
	{{Infobox prepared food		{{Infobox prepared food
	\| name = Theeyal		\| name = Theeyal
	\| image =		\| image = BREADFRUIT THEEYAL.JPG
	\| caption =		\| caption =
	\| alternate_name =		\| alternate_name =
Line 18:		Line 18:
	}}		}}

	'''Theeyal''' (pronounced {{IPA-ml\|t̪iːjal\|}}) is a [[South India]]n dish originating from the [[India]]n state of [[Kerala]]. It has a soupy consistency, and is made from a mixture of spices consisting of roasted [[coconut]], [[coriander]] seeds, dried [[Chili pepper\|red chili]] and [[fenugreek]]. All spices are ground to a paste and cooked in [[tamarind]] water with [[vegetable]]s. When completed it looks like a rich medium brown gravy and is normally served with rice.<ref>{{Cite web \|url=http://recipes.keralaglobal.com/theeyal.php \|title=Archived copy \|access-date=2009-01-13 \|archive-url=https://archive.is/20040316033659/http://recipes.keralaglobal.com/theeyal.php \|archive-date=2004-03-16 \|url-status=dead }}</ref>		'''Theeyal''' (pronounced {{IPA-ml\|t̪iːjal\|}}) is a [[South India]]n dish originating from the [[India]]n state of [[Kerala]]. It has a soupy consistency, and is made from a mixture of spices consisting of roasted [[coconut]], [[coriander]] seeds, dried [[Chili pepper\|red chili]] and [[fenugreek]]. All spices are ground to a paste and cooked in [[tamarind]] water with [[vegetable]]s. When completed it looks like a rich medium brown gravy and is normally served with rice.<ref>{{Cite web \|url=http://recipes.keralaglobal.com/theeyal.php \|title=Archived copy \|access-date=2009-01-13 \|archive-url=https://archive.today/20040316033659/http://recipes.keralaglobal.com/theeyal.php \|archive-date=2004-03-16 \|url-status=dead }}</ref>

	Theeyal, which means "burnt dish", is a typical Kerala dish featuring roasted [[coconut]] and is usually dark brown in color. It gets its color from the toasting of grated [[coconut]] and also from [[tamarind]]. In some parts of Kerala, theeyal is included in a traditional sadya menu.		Theeyal, which means "burnt dish", is a typical Kerala dish featuring roasted [[coconut]] and is usually dark brown in color. It gets its color from the toasting of grated [[coconut]] and also from [[tamarind]]. In some parts of Kerala, theeyal is included in a traditional sadya menu.
Line 39:		Line 39:

	{{india-food-stub}}		{{india-food-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T22:03:07Z

References: clean up, add source tag

← Older revision		Revision as of 03:33, 2 June 2021
Line 39:		Line 39:

	{{india-food-stub}}		{{india-food-stub}}
			{{en-Wikipedia}}

185.176.244.76 at 23:05, 1 February 2021

2021-02-01T23:05:19Z

New page

{{short description|South Indian roasted coconut stew}}
{{Use dmy dates|date=August 2019}}
{{Infobox prepared food
| name = Theeyal
| image =
| caption =
| alternate_name =
| country = [[India]]
| region = [[Kerala]]
| creator =
| course =
| type = [[Soup]]
| served =
| main_ingredient = Roasted [[coconut]], [[coriander]] seeds, dried [[Chili pepper|red chili]], [[fenugreek]], [[tamarind]], water, [[vegetable]]s
| variations =
| calories =
| other =
}}

'''Theeyal''' (pronounced {{IPA-ml|t̪iːjal|}}) is a [[South India]]n dish originating from the [[India]]n state of [[Kerala]]. It has a soupy consistency, and is made from a mixture of spices consisting of roasted [[coconut]], [[coriander]] seeds, dried [[Chili pepper|red chili]] and [[fenugreek]]. All spices are ground to a paste and cooked in [[tamarind]] water with [[vegetable]]s. When completed it looks like a rich medium brown gravy and is normally served with rice.<ref>{{Cite web |url=http://recipes.keralaglobal.com/theeyal.php |title=Archived copy |access-date=2009-01-13 |archive-url=https://archive.is/20040316033659/http://recipes.keralaglobal.com/theeyal.php |archive-date=2004-03-16 |url-status=dead }}</ref>

Theeyal, which means "burnt dish", is a typical Kerala dish featuring roasted [[coconut]] and is usually dark brown in color. It gets its color from the toasting of grated [[coconut]] and also from [[tamarind]]. In some parts of Kerala, theeyal is included in a traditional sadya menu.

The most popular theeyal is prawns. Vegetables used for theeyal include [[pearl onion]] or [[shallot]], [[bitter melon]], [[potato]], [[eggplant]], [[okra]], [[cucumber]], and raw [[mango]].<ref>{{cite web|url=http://www.ivu.org/recipes/indian-veg/theeyal.html|title=Vegetarian Recipes Around the World |website=Ivu.org|accessdate=2 October 2018}}</ref>

==External links==
*[https://www.youtube.com/watch?v=EUOAE3zoWxI THEEYAL | ULLI THEEYAL | KERALA STYLE RECIPE | INDIAN AROMA CURRY FOR RICE] (Video). R Sreedevi, 2020.

==References==
{{Reflist}}

[[Category:South Indian cuisine]]
[[Category:Kerala cuisine]]
[[Category:Indian soups and stews]]
[[Category:Vegetable dishes]]
[[Category:Indian vegetable dishes]]
[[Category:Foods containing coconut]]

{{india-food-stub}}

Theeyal - Revision history

->Rlink2: /* top */archive link repair, may include: archive.* -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)

CleanupBot: /* References */clean up, add source tag

185.176.244.76 at 23:05, 1 February 2021

->Rlink2: /* top /archive link repair, may include: archive. -> archive.today, and http->https for ghostarchive.org and archive.org (wp:el#Specifying_protocols)