Mixed Vegetable Theeyal

Mixed Vegetable Theeyal

Mixed Vegetable Theeyal

Mixed Vegetable Theeyal (Mixed Vegetables In Roasted Coconut & Tamarind Sauce)

One of the Kerala’s very own dishes. Mixed Vegetable Theeyal is famous for it’s unique and complex flavors. This dish is made from cooking mixed vegetables in roasted coconut spice mix and tamarind pulp. The roasted coconut and tamarind pulp combination give the dish a inordinate and extreme flavor profile to the dish.

Mixed Vegetable Theeyal is mouth watering gravy based dish. A perfect lunch dish and it goes very well with idli and dosa as well. Since it’s a gravy based dish (good for pouring over the rice), it can enjoyed with rice or any Indian breads.

Have you ever tried dosa with theeyal? One of those combinations you should try soon then. The sour and sharp spicy flavor of theeyal goes very well with dosa. The other famous theeyal recipes from Kerala are Ulli Theeyal and Brinjal Theeyal.

Do try out this Mixed Vegetable Theeyal recipe and do write me your comments please..

Mixed Vegetable Theeyal Recipe..

Ingredients

  • Brinjal – 1, cut baton
  • Snake gourd – 1/2, cut baton
  • Onion – 2, thick slices
  • Coconut oil -1 Tbsp
  • Grated coconut -1 cup
  • Cumin seeds – 1 Tsp
  • Coriander seeds – 1 Tsp
  • Fenugreek -1/4 Tsp
  • Black pepper whole – 1 Tsp
  • Dry chilly – 2
  • Water -1/2 cup
  • Tamarind pulp  -1 Tbsp
  • Turmeric powder -1 Tsp
  • Chilly powder -1/2 Tsp
  • Curry leaves -1 sprig, for tempering
  • Dry chilly – 2 each, for tempering
  • Mustard seeds – 1/2 Tsp, for tempering
  • Salt tot taste

Directions

  1. Wash and cut all the vegetables and set aside.
  2. Soak tamarind in luke warm water for 15  minutes. After 15 minutes, drain and squeeze to remove the pulp.
  3. In a skillet or kadai , add coconut oil and heat it up.
  4. Add dry chilly, cumin, coriander seeds, fenugreek and black pepper corns.
  5. Roast the spices on a medium high heat for 5 minutes.
  6. Stir in the grated coconut and continue to roast until golden brown in color.
  7. Remove from the fire and let it cool down.
  8. In a medium sized skillet, heat up one Tbsp of coconut oil and add mustard seeds.
  9. Let it crackle and add curry leaves and dry chilly.
  10. Add turmeric powder and chilly powder and saute well on a slow fire.
  11. Now add all the cut vegetables such as onion, brinjal and  snake gourd and saute.
  12. In the mean time, grind the roasted coconut spice mix in  a jar blender adding 1/2 cup of water.
  13. Pour the ground coconut mix into the vegetable.
  14. Simmer and let cook the vegetable in it.
  15. After 5 minutes, add the tamarind pulp and cook until the vegetables are tender.
  16. Adjust the seasoning and serve hot.

Similar Recipes..

Vegetable Kofta Curry
Kadala/Chick Peas Curry
Kovakka Curry

 

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Bone Appetite & Happy Cooking!

 

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