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May 7, 2014

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.


Tamarind                       gooseberry size ball
Turmeric powder             ½ tsp.
Salt                               to taste.
Water                            as needed

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.

  • 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


  1. Sadhanaji,

    I love your recipes and I love theeyal.The coconut oil that we get here is generally not very fresh.Which brand coconut oil do you use?Thank you for all the lovely recipes.

  2. theeyal with mixed veggies is very new and innovative. Would love to try this out.

    1. Thank you Nandoo. Try this and give your feedback.

  3. Thank you Geetaji. I am using Organic Extra Virgin Coconut oil (Nutiva) . I bought it from Costco.
    You can get small quantity containers from Trader Joe, Safeway and Whole Food Market.

    1. Thank you,Sadhanaji,

      I shall get tit from Costco:)

  4. Such lovely pictures - mouth watering! :)

  5. Looks tempting....... Love the color!


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