Theeyal is a Kerala cuisine and like most of the cuisines from this region has a good share of coconut in it. Coconut is dry roasted and ground to a fine paste along with other spices to give the finesse to this gravy. Addition of prawns to this curry enhances the flavor which otherwise is a generally known vegetarian dish. My aunt definitely makes this the best and she makes sure she cooks this for me whenever I am at her place. She usually makes this with shallots and prawns. I just replaced the shallots with drumstick. Here is the recipe for you - Ingredients Prawns - 1/2 kg shelled and cleaned. Drumsticks - 3 cut into 2 inch pieces Onion - 1 medium sliced Green Chilly - 3-4 slit Tomato - 1 big/ Tamarind pulp - 1 lemon sized Turmeric powder - 1/4 tsp Oil - 2 tbsp Salt to taste For the paste - Chilly powder - 2 and 1/2 tsp Coriander powder - 2 tsp Coconut - 1 cup grated Fenugreek powder - 2 pinches For Tempering Curry Leaves - 1 sprig Mustard see
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