Mixed Vegetable Theeyal For Onam

Onam is a popular Indian festival. It is especially celebrated with great enthusiasm all over the Southern state of Kerala. Food is the most important part of this festival. Various kinds of special food items of Kerala are prepared and served together on a plate which is known as the 'Onam Sadhya'.

Curries have always been a special part of Indian cuisine. Kerala dishes are no exception. So, here we have a delicious and mouthwatering vegetarian recipe of mixed vegetable Theeyal which is sure to take your taste-buds on a delightful ride. The most important ingredient in this recipe is the coconut and spice mixture which gives this dish an excellent aroma and a finger licking taste.

So, check out this Onam special recipe of mixed vegetable Theeyal and enjoy a delectable meal.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

• Carrot- 1 (medium sized, diced)
• Drumsticks- 2 (medium sized, diced)
• Brinjal- 2 (medium sized, diced)
• Bitter gourd- 1 (medium sized, diced)
• Onion- 1
• Coconut- ½ cup (grated)
• Coriander powder- 1tsp
• Salt- as per taste
• Fenugreek seeds- 1tsp
• Red chilli powder- ½ tsp
• Tamarind pulp- 2tbsp
• Mustard seeds- 1tsp
• Dry red chillies- 3
• Curry leaves- 6-7
• Oil- 2tbsp
• Water- 1½ cup

Procedure

1. Wash and pressure cook all the vegetables with half a cup of water. Wait for one whistle to go. Switch off the flame and let it cool down completely.
2. Once it cools down, transfer the vegetables in a bowl and keep it aside.
3. Dry roast the grated coconut, fenugreek seeds, coriander powder in a pan for about 2 minutes on a medium heat. Switch off the heat and let it cool.
4. Now grind this roasted mixture with about half a cup of water in a mixer to form a thick paste.
5. Heat one tablespoon of oil in a pan, add onions and fry for about 3-4 minutes.
6. Then add all the boiled vegetables one by one. Fry for 3-4 minutes.
7. Add the ground masala paste and stir fry for about 5-6 minutes on a medium flame.
8. Add the tamarind pulp, salt, half a cup of water and simmer on a low flame for about 5 minutes.
9. Heat one teaspoon of oil in another pan and add mustard seeds, dry red chillies and curry leaves. Fry for a minute and then switch off the flame.
10. Add this tempering to the curry and mix well.
11. Once done, switch off the flame and serve.

Your mixed vegetable Theeyal is ready to be served. Serve this delicious vegetarian recipe with steamed rice.