Thiyal, or Theeyal (Malayalam, "burnt dish") is a South Indian dish, from the state of Kerala in India. It is made with toasted coconut, coriander, chile peppers, and fenugreek, which are ground finely and cooked with vegetables in tamarind water.
The toasted coconut takes on a dark brown color, which, together with the tamarind, makes the final dish dark brown in color, which gives the dish its name.