Kerala Theeyal

Ingredientsfor 6 servings

• 1 cup Coconut — grated
• 2 tbsp Red chilly powder
• 1 tbsp Coriander powder
• 4 tbsp Coconut Oil
• 1 tsp Mustard seeds
• 3 nos Dried Red chilly
• Curry leaves, a few
• 1 cup Pumpkin(Mathanga — chopped
• 2 nos Tomato — chopped
• 1 large Onion — chopped
• 1 nos Brinjal — chopped
• 1 large Potato — chopped
• 3 nos Green chillĺy — chopped
• ½ tsp Turmeric powder
• 1 Lemon size Tamarind — soak in ½ cup hot water and extract its juice

Preparation

1. Step 1

   Cut all the veggies and set aside.

2. Step 2

   Dry roast the grated coconut till it becomes golden brown. Then add chilly powder and coriander powder. Keep the flame low to medium.

3. Step 3

   Roast the masala powders for 1-2 minutes. take it off the heat and let it cool.

4. Step 4

   Set a pan over medium heat and pour in the oil and let the mustard seeds crackle and add dried red chillies and curry leaves.

5. Step 5

   Next, add all the veggies and Fold everything together gently.

6. Step 6

   Add salt, turmeric powder and mix.

7. Step 7

   Cover and Continue cooking for 10 to 15 minutes without adding water. Let the veggies cook in its own juice. Stir frequently.

8. Step 8

   Grind the roasted coconut into a smooth paste by adding little water.

9. Step 9

   Pour ground coconut into the cooked veggies. Adjust the consistency by adding hot water.

10. Step 10

    Pour tamarind juice. Stir everything together thoroughly and Bring to a gentle boil.

11. Step 11

    Kerala Theeyal is ready.