Kerala Theeyal With Drumsticks And Yam

Ingredientsfor 3 servings

• 100 g Small onions peeled, washed and — thinly sliced (Kunjulli)
• 2 medium Elephant yam peeled, washed and — cut into small pieces, chena
• Runner beans — cut into 1" pieces, achinga
• 1 nos Drumstick — cut into 1 to 1 1/2" pieces, muringakkai
• 1/2 Of Coconut
• 2 tbsp Coriander powder
• 11/2 tbsp Red chilly powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Fenugreek seeds (Uluva)
• Tamarind — soaked in water (Puli)
• Salt, to taste
• 3 To Small onions — cut into roundels, kunjulli
• 2 nos Dry red chillies (Kollamulaku)
• 1 tsp Mustard seeds
• Curry leaves A, a few
• 1 tbsp Coconut oil

Preparation

1. Step 1

   For preparing Kerala Theeyal, place all the vegetables along with salt, turmeric powder, curry leaves and enough water in a pan and keep it on flame.

2. Step 2

   Put the lid on and cook the vegetables till done.

3. Step 3

   Heat up a pan or kadai.

4. Step 4

   Add fenugreek seeds and stir for a sec.

5. Step 5

   Add grated coconut and fry till it turns brown.

6. Step 6

   Add coriander powder and chilly powder and give it a good stir.

7. Step 7

   When the coconut mixture starts to turn brown, turn off the heat.

8. Step 8

   Allow it to cool.

9. Step 9

   Grind it in a mixer grinder along with enough water so as to form a smooth paste.

10. Step 10

    When the vegetables are done, add the tamarind extract followed by the above coconut paste.

11. Step 11

    Allow it to boil.

12. Step 12

    When the desired consistency is reached (which is neither too thick nor too thin), take it off the heat.

13. Step 13

    Pour oil into a pan and heat it or a kadai.

14. Step 14

    Add cut small onions and fry them well.

15. Step 15

    Let the mustard seeds crackle and cook dry red chillies and curry leaves.

16. Step 16

    Add the above tempering into the Kerala Theeyal curry and Stir everything together thoroughly.