Theeyal

Cuisines

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Recipe

Ingredients

	1 cup	Shallot , sliced
	1 cup	Coconut , grated
	1 teaspoon	Coriander Seed
	1/2 teaspoon	Fenugreek Seed
	1/2 teaspoon	Black Peppercorn
	3	Red Chili , dried
	1 tablespoon	Tamarind , pulp
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Mustard Seed
	2 tablespoons	Coconut oil
	1 cup	Mixed Vegetable , like drumsticks, brinjal, and potatoes
	1 cup	Water
	—	Salt , to taste
	1 sprig	Curry Leaf

Instructions

1. 1 Dry roast the grated coconut in a pan over medium heat until it turns golden brown, stirring continuously to avoid burning.
2. 2 Add coriander seeds, fenugreek seeds, black peppercorns, and dried red chilies to the pan and roast for another 2-3 minutes.
3. 3 Allow the mixture to cool, then grind it into a smooth paste with a little water.
4. 4 Heat coconut oil in a pan and add mustard seeds. When they splutter, add curry leaves and sliced shallots. Sauté until the shallots turn golden brown.
5. 5 Add the mixed vegetables and sauté for 5-6 minutes.
6. 6 Add the ground coconut paste, turmeric powder, tamarind pulp, and salt to the pan. Mix well.
7. 7 Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer until the vegetables are cooked and the gravy thickens.
8. 8 Adjust the salt and tamarind to taste, then remove from heat.