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Main Course

Vegetable Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 2 servings

2 nos Potato — cut into small pieces
1 nos Tomato — cut into small pieces
2 tbsp Coriander powder
1 tbsp Chilly powder
1/2 tsp Turmeric powder
Fenugreek powder A pinch (Uluva)
Tamarind — dissolved in water (Puli)
6 nos Baby onions — cut into two, kunjulli
1 tsp Mustard seeds
2 nos Dried red chillies (Kollamulaku)
Curry leaves A, a few
1 - Oil
2 cup Water

Preparation

Step 1
Mix together coriander powder, chilly powder, turmeric powder and methi powder in water and set aside.
Step 2
Set a kadai over medium heat and pour in the oil or a pan.
Step 3
Add mustard seeds and when they crackle, add dried red chillies.
Step 4
Add small onions and cook for a while.
Step 5
When it turns slight brown color, pour the water mixed with all the powders into it.
Step 6
Add potato and tomato.
Step 7
Add tamarind water and allow it to boil.
Step 8
Keep the heat on medium.
Step 9
When it starts making bubbles, add curry leaves and let it boil for few more seconds.
Step 10
Goes well with rice.
Step 11
You can add more vegetables, if you wish. :- You can prepare the curry without vegetables too.

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

Vegetable Theeyal

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 2 servings

2 nos Potato — cut into small pieces
1 nos Tomato — cut into small pieces
2 tbsp Coriander powder
1 tbsp Chilly powder
1/2 tsp Turmeric powder
Fenugreek powder A pinch (Uluva)
Tamarind — dissolved in water (Puli)
6 nos Baby onions — cut into two, kunjulli
1 tsp Mustard seeds
2 nos Dried red chillies (Kollamulaku)
Curry leaves A, a few
1 - Oil
2 cup Water

Preparation

Step 1
Mix together coriander powder, chilly powder, turmeric powder and methi powder in water and set aside.
Step 2
Set a kadai over medium heat and pour in the oil or a pan.
Step 3
Add mustard seeds and when they crackle, add dried red chillies.
Step 4
Add small onions and cook for a while.
Step 5
When it turns slight brown color, pour the water mixed with all the powders into it.
Step 6
Add potato and tomato.
Step 7
Add tamarind water and allow it to boil.
Step 8
Keep the heat on medium.
Step 9
When it starts making bubbles, add curry leaves and let it boil for few more seconds.
Step 10
Goes well with rice.
Step 11
You can add more vegetables, if you wish. :- You can prepare the curry without vegetables too.

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.