Mixed vegetable vattalmulaku theeyal

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Ingredients:-

  1. Coconut oil -1 tsp.
  2. Ladies finger – 3/4 cup; cut into 1″ pieces
  3. Ash gourd – 1 cup; cut into bite size cubes
  4. Egg plant – 1 cup; cut into bite size cubes
  5. Snake gourd – 1/4 cup; cut into bite size cubes
  6. Greenchilly – 1 number; slit
  7. Turmeric powder- 1/4 tsp.
  8. salt to taste
  9. Water – 1.5 cups+ 1.5 to 2 cups; divided
  10. Tamarind – a small lime sized ball soaked in 1/4 cup of hot water, squeezed and strained
  11. Jaggery – 1 tsp.

To roast and grind:-

  1. Grated coconut – 1.5 cups
  2. Shallots – 4 numbers; thinly sliced
  3. Curry leaves – a few
  4. Coriander powder – 1 heaping tsp.
  5. Hing – 1/4 tsp.
  6. Urad dal – 1.5 level tbsps.
  7. Toor dal – 1.5 tbsps.
  8. Kashmiri red chilly – 2 numbers
  9. Dry red chilly – 1 number
  10. Pepper corns – 1/2 tsp.

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Curry leaves – a few

Method:-

  1. Heat 1 tsp. of oil in a wok & fry the ladies finger for 5 minutes. Remove from the wok and keep aside.
  2. Cook together the ash gourd, eggplant, snake gourd adding greenchilly, 1.5 cups of water, 1/4 tsp. of turmeric powder and 1 tsp. of salt. Bring the mixture to a rolling boil and cover cook on low heat for 10 minutes. Add the fried ladies finger and cook further for 5 more minutes.
  3. Heat 1 tbsp. of oil in a wok and fry the grated coconut, shallots and curry leaves till the coconut tuns brown in colour and crisp. Add the coriander powder and roast for a minute on low heat. Add the hing and mix. Remove from the wok and keep aside. To the same wok, add the dals, pepper corns and dry red chillies. Roast till the dals turn golden brown in colour. Grind the dal-chilly mixture along with the roasted coconut to a smooth paste adding water if needed.
  4. Add the coconut paste, tamarind extract, jaggery and 1.5 to 2 cups of water to the cooked veggies and bring the curry to a rolling boil. Reduce heat to medium and cook further for 5 more minutes.
  5. Finally, heat 1 tbsp. of oil in a wok & add the mustard seeds. Allow them to pop. Stir in the curry leaves and pour this over the curry.
  6. This curry goes very well with rice.
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This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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