Theeyal

Cuisines

Best for

Recipe

Ingredients

1 cup	sliced shallots
1 cup	grated coconut
1 teaspoon	coriander seeds
1/2 teaspoon	fenugreek seeds
1/2 teaspoon	black peppercorns
3	dried red chilies
1 tablespoon	tamarind pulp
1/2 teaspoon	turmeric powder
1 teaspoon	mustard seeds
2 tablespoons	coconut oil
1 cup	mixed vegetables (like drumsticks, brinjal, and potatoes)
1 cup	water
—	salt to taste
1 sprig	curry leaves

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.