Saturday, September 12, 2015

Vegetable Theeyal

Mixed vegetable Theeyal is one of the traditional dish of Kerala.It can be prepared with bitter gourd, brinjal, okra. The curry is thickish perfect to pair with rice & Papadam, I had little leftover which I had with dosa the next day and I just loved the combo.


Raw banana                     1
Beetroot                          ½
Carrot                             1 ½  
Okra                               8
Potato                             2  
Green Beans                    10
Bell pepper (capsicum)     1
Tamarind                       gooseberry size ball
Turmeric powder             ½ tsp.
Salt                               as needed
Water                            as needed
For roasting and grinding
Oil                                   1 tsp.  
Grated Coconut                1 cup
Coriander seeds                1 ½ tbsp.
Red Chiles                        6 nos
Fenugreek seeds              ½ tsp.
For seasoning         
Coconut oil                         2 tbsp
Mustard seeds                    1 tsp.
Curry leaves                        10
Grated coconut                    1 tbsp.
Dry red chilies                     2 no.


Wash and chop all vegetables lengthwise.
  • Soak the tamarind in hot water for 10 minutes and extract juice.
  • Cook all the vegetables (except okra,bell pepper) in little water along with  little salt and turmeric until soft but not mushy.
  • Heat the pan add ½ tsp of oil; fry the dry coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma.  Keep aside for cooling.
  • Grind everything to a smooth paste along with 1 cup water.
  • Take a cooking pan and add the ground paste, cooked vegetables and fried vegetables along with more water and salt. Simmer on medium flame for 5 -7 minutes.
  • Add the tamarind juice in it and let it boil in medium flame
  • Reduce flame and allow the gravy to thicken.
  • Heat coconut oil in a pan and splutter mustard seeds. Then add all other tempering and fry till coconut change in brown color.
  • Pour the seasoning over the Theeyal and mix gently.
  • Serve hot with steam Rice

Tuesday, March 17, 2015

Potato Tamarind Salad

This is a very simple salad. Got this receipe from a magazine that I browsed through sometime ago. It can be made for Ekadesi also.

Ingredients :

Tamarind Pulp - 11/2 tbsp
Brown Sugar - 75 gm
Cumin - 1 tbsp (ground)
Ginger - Thumbsize Piece, chopped
Baby potatoes- 1 kg
Yoghurt - 3 tbsp
Corriander Leaves - 4 tbsp chopped

Method :

To make the dressing, put the tamarind pulp in a small pan,pour 75 ml boiling water and add the sugar, cumin and ginger. Add salt according to taste.
Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10 - 15 minutes. It should have a pleasant tang. Add extra sugar if needed.
While the tamarind is cooking, bring a large pan of salted water to boil and add the potatoes. Return to boil and cook for 15 minutes until tender.
Drain, then cool slightly before halving them.
Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated.
Drizzle over the beaten yoghurt and corriander. Serve warm or at room temparature.

Thursday, March 12, 2015

Chettinad Tomato soup

Chettinad refers to the southern part of Tamil Nadu, India. Chettinad cuisine is one of the spiciest and aromatic cuisine of India. I gathered information from a couple of food blogs regarding this soup and have presented my own 'no onion no garlic' version.

Tomatoes, ripe- 2
green chilli - 1
toor dal- 1tablespoon
Mung dal- 1 tablespoon
curry leaves- a string
fennel seeds- 1 teaspoon
cumin seeds- 1 teaspoon
black pepper, whole- 1 teaspoon
bay leaf- 2
cinnamon stick- 1
turmeric powder- a pinch
asafoetida- a pinch
salt to taste
corriander leaves- to garnish

Heat some oil in a pressure cooker. Add cumin seeds, fennel seeds, black pepper, cinnamon sticks, bay leaf .

When the cumin cracks, add green chilli, chopped tomatoes, toor & mung dal, asafoetida, tumeric powder, curry leaves and saute them for a minute.

 Add salt and 2 cups of water and steam them for atleast 3 whistles.

 Turn off the heat and wait until the pressure releases.

Then pour them in a strainer and strain them to get a clear soup.

If possibble, squeeze out the tomatoes and dal by handor a potato masher.

Garnish the spicy clear soup with corriander leaves .

Add black pepper powser if required.

Serve hot.