Vazhuthananga Theeyal (Eggplant / Brinjal in roasted Coconut Gravy)

I found this pale green brinjal (like the one that we get in Kerala) in the grocery store here and grabbed one bagful for a theeyal. Just like any other theeyal, brinjals are cooked in tamarind juice along with ground roasted coconut and spices for making this delicious side dish.
Recipe Courtesy: Annita's My Treasure...My Pleasure

Varutharacha Kadala Curry (Chickpea Curry in Roasted Coconut Gravy)

This is Kerala style chick pea curry where the gravy consists of roasted coconut and other spices. Traditionally served with puttu (steamed rice flour), this versatile curry could be served with rice, appam, idiyappam or any type of Indian bread.
Recipe Courtesy: Yummy O Yummy

Muringakka Theeyal (Drumstick in Roasted Coconut Gravy)

This is another theeyal recipe from Kerala. Here drumstick is cooked in a roasted coconut-spices gravy. It is usually served as side dish with rice.
Recipe Courtesy: Ente Pachakasala

Capsicum Kairas / Bell Pepper Potato n Peanuts with Fried Coconut

This is a Konkani side dish popular in Northern Karnataka. Capsicum, potato and peanuts are cooked with tamarind and jaggery along with freshly roasted masala. I used only very little jaggery not wanting to make it too sweet. It tasted similar to the Kerala theeyal because of the fried coconut factor.
Recipe courtesy: The Indian Food Court

Pavakka Theeyal (Bitter Gourd in fried coconut gravy)

To cooked bitter gourd, fried coconut gravy and other spices are added to make this curry.  Bitter gourd could be shallow fried in oil first and then cooked to reduce the bitterness to some extent.
Recipe courtesy: Sangeetha's Kothiyavunu

Theeyal - Medley of Vegetables in Fried Coconut Gravy

Theeyal is one of my favorite side dish with rice. This is my mom's version of theeyal with lots of vegetables in it, usually the kind of vegetables used in avial. The vegetables are first cooked and the fried coconut gravy with spices is added towards the end. Tamarind exract is usually used as the souring agent.
Recipe courtesy: Kerala Recipes. I didn't use beetroot as mentioned in the recipe.