Zucchini Theeyal with ayurveda modifications

ZUCCHINI THEEYAL 

Theeyal literally means “burnt dish” – a typical dish from the food tradition of Kerala. The dish gets its color and name from the toasting of grated coconut. But that doesn’t mean that you should burn the coconut. Take it easy while cooking and you have an exotic dish to share with your friends. (Especially if your friends’ PDE is Pitta. But if Vata, make sure to read the modification below and if Kapha please avoid or eat in very small amount.

Can be served with vegetable rice or as a part of a sadya. My favourite is to eat it with potato-chapati. You can find recipes for vegetable rice and chapati in my cookbook Food from my village (Maten från min by).

For 4 people

2 zucchini
1/2 tbsp coconut oil 
3 tbsp shredded coconut 
1 tsp coriander powder 
1 tsp cumin powder 
1 pinch clove powder
1/2  – 1 cup water  
1 tsp turmeric powder
2 pinch salt

Cut the zucchini in bite sized pieces.

Mix shredded coconut, coriander, cumin, clove and black pepper in a small bowl.

To a heated pan add oil and the coconut spice mix. Stir until it becomes golden brown. (Make sure it doesn’t get burnt.) Transfer the mix to a bowl and set aside.

To a pan add water, turmeric, salt and zucchini and cook under lid for 10 minutes on low heat.

Add the coconut mix to the cooked zucchini and stir. Remove the pan from the stove and serve.

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Vata – Add 1/2 tsp chili flakes to the spice mix
Kapha – not recommended

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If you want to post a photo of your meal on your social media and tag me (FB JaneshVaidyaAyurveda and Instagram janesh_vaidya_ayurveda) to share the inspiration that would be wonderful!