Theeyal is a traditional spicy gravy dish from Kerala Cuisine. There are varieties of vegetarian and non vegetarian theeyal recipes . Here comes a spicy and yummy theeyal with my favorite mussels. Let's have a try as its mussel season.
- Mussels: 1/2 kg( without shell)
- Turmeric powder: 1/2 tsp
- Chilly powder: 2 &1/2 tbs
- Coriander powder: 1 tbs
- Onion: 2
- Tomato: 1
- Green chilly: 3
- Garlic cloves : 3-4
- Ginger-garlic paste: 1 tbs
- Gambooge(kudampuli): 2 piece( as its mango season I used raw mango)
- Cumin seeds: 1/4 tsp
- Coconut grated: 2 cups
- Curry leaves: 2 strings
- Oil: 2 tbs
- Salt: to taste.
METHOD OF PREPARATION
- If you have mussels with shell, clean the shells well and boils it till shells open.
- Now remove the shells. Also reserve the water came while boiling.
- Clean the mussels and marinate it with 1/2 tbs chilly powder,1/4 tsp turmeric powder, and salt and keep aside for 10-15 minutes.
- Meanwhile roast grated coconut till they turn brownish.
- Now add cumin seeds, remaining chilly powder, turmeric powder, coriander powder , 3 garlic cloves and roast for 3-4 minutes.
- Allow it to cool and grind it to smooth paste without adding water.
- Heat 1 tbs oil in a pan and fry the marinated mussels and fry both sides.
- Heat another pan or earthen pot( for more traditional taste) and saute 1 tbs oil in it.
- Saute chopped onion along with ginger garlic paste, slit green chilly and curry leaves till onion turns soft.
- Now add tomato pieces along with salt and cook till tomatoes mashes well.
- Now add the ground coconut paste and saute for 2-3 minutes.
- Now add 2 cups of water(reserved while cooking mussels, if not enough then add normal water).
- Also add gambooge or mango pieces and allow it to boil.
- Now add fried mussels and cook for 8-10 minutes. Add salt if required.
- Add curry leaves and remove from fire.
Delicious and spicy Mussel Theeyal is ready, serve hot with rice.
