Mixed Vegetable Theeyal

 Mixed Vegetable Theeyal Kerala Style 


Mixed Vegetable Theeyal



Mixed Vegetable Theeyal is a flavorful and aromatic dish from Kerala cuisine, celebrated for its unique taste and rich, roasted flavors. The dish gets its name from the word Theeyal, which translates to “burnt” in Malayalam, referring to the roasted coconut and spice mixture that forms the heart of the recipe.

This traditional gravy combines mixed vegetables like brinjal, drumsticks, ash gourd, or beans with a tangy tamarind extract and a paste made by browning coconut, coriander seeds, small onions, and red chilies. The deep caramelized flavor of the coconut blend gives the theeyal its signature taste, making it an unforgettable dish. It is often served with steamed rice and papadam, making it a perfect meal for special occasions or festive days.

Health Benefits of Mixed Vegetable Theeyal

1. Vegetables: Packed with nutrients, vitamins, and fiber, the assorted veggies improve digestion and boost overall health.
2. Coconut: Provides healthy fats, supports brain health, and adds a creamy texture to the dish.
3. Tamarind: A natural source of antioxidants and dietary fiber, tamarind helps with digestion and has anti-inflammatory properties.
4. Coriander Seeds: Known for their anti-inflammatory and digestive benefits, coriander seeds also add a subtle nutty flavor.
5. Small Onions (Shallots): Rich in antioxidants, they enhance immunity and improve cardiovascular health.

Tips for Making the Perfect Theeyal

1. Roast the Coconut: Roast the coconut and spices patiently on medium heat until golden brown for the best flavor. Stir constantly to prevent burning.
2. Vegetable Choices: Use a mix of vegetables like brinjal, yam, drumstick, okra, or even bitter gourd for a versatile and wholesome theeyal.
3. Tamarind Extract: Adjust the tamarind extract based on your desired level of tanginess.
4. Consistency: Theeyal should have a thick gravy consistency. Add water gradually while cooking to achieve the perfect texture.
5. Serve Fresh: Theeyal tastes best when fresh, as the roasted coconut flavors are more pronounced.


This Mixed Vegetable Theeyal is a dish that beautifully showcases the depth of flavours in Kerala cuisine. The roasted coconut paste, combined with tangy tamarind and mixed vegetables, creates a rich, aromatic gravy that pairs perfectly with steamed rice or even dosa. Whether you’re trying it for the first time or revisiting an old favorite, theeyal is a dish that never fails to impress.

Serve this traditional delicacy at family gatherings or festive meals, and experience the true essence of Kerala on your plate. Try this recipe today and savour the magic of roasted coconut and spices!


Ingredients

Brinjal,Potato,Drumstick - 1 1/2  cups ( chopped)
Small onions-10-15 nos chopped
Tamarind extract -from lemon sized tamarind
Mustard seeds-1/2 tsp
Fenugreek -1/4 tsp
Gingelly oil -2 tsps
Salt to taste
Curry leaves few

 Grind Together-

Small onions-10 nos
Coriander seeds-3 tbsps
Peppercorns-1 tsp
Red chilly -6-8 nos
Grated coconut -1/2 cup

Method

👉Saute the ingredients given under Grind Together in 1 tsp oil  until you get a nice golden brown  colour and grind to fine paste adding very little water.set aside.

👉In a pressure cooker add the veggies, tamarind extract, ground paste, salt and little water to cover the veggies well and pressure cook for 2 whistles. Release the pressure, keep on fire again and allow it to boil for 2 mins.

👉Meanwhile in a tadka pan heat oil add mustard seeds, fenugreek seeds,curry leaves and allow it to splutter, next add small onions and saute well, pour this tempering over the gravy, mix well.



👉Garnish and serve hot with idli, dosa, chapati, rice etc.

Note-

  ✍️This can be made with other vegetables like,ladies finger, bittergourd ,yam etc.
✍️You can add channa to this gravy.
✍️Even sundakkai can be added.

Preparation Time -20 mins
Serves -4-6 

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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