Mixed Vegetable Theeyal

Curries have always been a special part of Indian cuisine. Kerala dishes are no exception. Theeyal is a vegetarian side dish in Kerala cuisine. I already posted Zucchini Theeyal, TomatoTheeyal in my blog. (See the link). Here is another one Theeyal “Mixed Vegetable Theeyal”. So, here we have a delicious and mouthwatering recipe of mixed vegetable Theeyal, which is sure to take your taste-buds on a delightful ride.

Ingredients:

Tamarind                       gooseberry size ball

Turmeric powder             ½ tsp.

Salt                               to taste.

Water                            as needed

Vegetables

Raw banana                     ½ no.

Beetroot                           ½ no

Carrot                              1 no

Okra                                5 no.

Potato                             2 no.

Green Beans                     8 no

Bell pepper (capsicum)       1 no.

 For roasting and grinding

Oil                                   1 tsp.  

Grated Coconut                  1 cup

Coriander Powder                2 tbsp.

Red Chili Powder                 1 tbsp

Fenugreek powder               ½ tsp.

For Tempering        

Coconut oil                         2 tbsp

Mustard seeds                    1 tsp.

Curry leaves                        few

Grated coconut                    1 tbsp.

Dry red chilies                     2 no.

Method:

• Wash and chop all vegetables lengthwise. Cook it in the microwave for 5 minutes. Shallow fry all vegetables in one minute in coconut oil.  Keep aside.
• Soak the tamarind in hot water for 10 minutes and extract juice.
• Cook all the vegetables (except okra) in little water along with  little salt and turmeric until soft but not mushy.
• Heat the pan add ½ tsp of oil; fry the coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma.  Keep aside for cooling.
• Grind everything to a smooth paste along with 1 cup water.
• Take a cooking pan and add the ground paste, cooked vegetables and fried okra along with more water and salt. Simmer on medium flame for 5 -7 minutes.
• Add the tamarind juice in it and let it boil in medium flame
• Reduce flame and allow the gravy to thicken.
• Heat a oil in a pan and splutter mustard seeds. Then add all other tempering and fry till coconut change in brown color.
• Pour the seasoning over the Theeyal and mix gently.
• Serve hot with steam rice.

My other Theeyal Recipes: Zucchini Theeyal, Tomato Theeyal