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Main Course

Pacha Thakkali Theeyal

A mouth watering tasty dish that goes well with hot rice and can be included in your noon day meals. A tangy flavored spicy dish that is simple and can be prepared even when time is short.

Ingredientsfor 3 servings

250 g Green Tomato sliced thinly
3 nos Onions sliced thinly
3 nos Green chillies sliced thinly
1/2 Of Coconut
2 tsp Chilly powder
2 tsp Coriander powder
1/4 tsp Turmeric powder
3 tbsp Coconut oil
1 tsp Mustard seeds
Curry leaves, a few
3 nos Red chillies (Kollamulaku)
Salt, to taste

Preparation

Step 1
For preparing Pacha Thakkali Theeyal, first heat up a pan or kadai.
Step 2
Fry grated coconut, till it turns brown.
Step 3
Before switching off the flame, add coriander powder and fry for a sec.
Step 4
Turn off the heat and add the chilly powder and Stir everything together thoroughly.
Step 5
Allow it to cool.
Step 6
Grind it along with enough water to make a smooth paste.
Step 7
Set a pan over medium heat and pour in the oil or a kadai.
Step 8
Let the mustard seeds crackle and cook red chillies and curry leaves.
Step 9
Add onions and green chillies and cook well.
Step 10
When it gets sauteed well, add sliced tomatoes and cook again.
Step 11
Add turmeric powder, salt, coconut paste and enough water and Stir everything together thoroughly.
Step 12
When it reaches the desired consistency (which is neither too thin nor too thick), remove Pacha Thakkali Theeyal from flame.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Pacha Thakkali Theeyal

A mouth watering tasty dish that goes well with hot rice and can be included in your noon day meals. A tangy flavored spicy dish that is simple and can be prepared even when time is short.

Ingredientsfor 3 servings

250 g Green Tomato sliced thinly
3 nos Onions sliced thinly
3 nos Green chillies sliced thinly
1/2 Of Coconut
2 tsp Chilly powder
2 tsp Coriander powder
1/4 tsp Turmeric powder
3 tbsp Coconut oil
1 tsp Mustard seeds
Curry leaves, a few
3 nos Red chillies (Kollamulaku)
Salt, to taste

Preparation

Step 1
For preparing Pacha Thakkali Theeyal, first heat up a pan or kadai.
Step 2
Fry grated coconut, till it turns brown.
Step 3
Before switching off the flame, add coriander powder and fry for a sec.
Step 4
Turn off the heat and add the chilly powder and Stir everything together thoroughly.
Step 5
Allow it to cool.
Step 6
Grind it along with enough water to make a smooth paste.
Step 7
Set a pan over medium heat and pour in the oil or a kadai.
Step 8
Let the mustard seeds crackle and cook red chillies and curry leaves.
Step 9
Add onions and green chillies and cook well.
Step 10
When it gets sauteed well, add sliced tomatoes and cook again.
Step 11
Add turmeric powder, salt, coconut paste and enough water and Stir everything together thoroughly.
Step 12
When it reaches the desired consistency (which is neither too thin nor too thick), remove Pacha Thakkali Theeyal from flame.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.