Thiyal, pronounced theeyal, is one of my favourite dishes from God’s Own Country, Kerala. Amidst the tropical greenery, the calm and silent backwaters and the richly caparisoned elephants, I found the most striking cuisine. The prominent use of coconuts in all things spicy, sour and sweet is one of the main markers of Kerala cuisine. This particular recipe brings together two of my favourite elements, coconut and kozhi (Malayalam for chicken), in a most enticing manner. It’s made using well-browned onions, toasted coconut, and tamarind for a dark, flavourful sauce.
Spice powder
6 tsp coriander powder
2 tsp cumin powder
2 tsp red chilli powder
1 tsp turmeric powder
Coconut–onion paste
1 tbsp oil
1 cup fresh coconut, grated
1 cup onions, finely sliced
Curry
8 chicken legs (about 1 kg)
3 tbsp oil
1½ cups onions, finely sliced
3 green chillies, slit lengthwise
1½ tsp salt or to taste
4 tbsp tamarind pulp (p. 13)
Tempering
1½ tbsp oil
1½ tsp mustard seeds
1 (large) sprig fresh curry leaves
6 dried red chillies, torn to pieces
Spice powder In a small bowl, combine all spice powder ingredients and mix well. Set aside.
Coconut–onion paste Put oil in a frying pan over medium heat. When hot, add coconut and onions and sauté till golden brown. Remove from heat, mix in 4 tbsp of water and grind to make a fine paste.
Curry Wash chicken and set aside in a colander to drain. Put oil in a pan over medium heat. When hot, add onions and sauté till soft. Mix in 1½ cups of water with mixed spice powders, green chillies and salt. Reduce heat to low, add chicken, cover and simmer till chicken is half cooked. Mix in the ground coconut–onion paste with tamarind pulp and simmer till chicken is tender and the gravy is slightly thick. Put oil for the tempering in a small pan over medium heat. When hot, add the tempering ingredients. When the spices crackle, pour the tempering over the curry and serve hot.