Pachatheeyal with coconut milk



  1. Drumstick – 3 numbers; cut into 2′ long pieces
  2. Shallots – 15 numbers; sliced
  3. Greenchilly – 1 number; slit
  4. Coriander powder – 1 heaping tsp.
  5. Turmeric powder – 1/2 tsp.
  6. Kashmiri chilly powder – 1/2 tsp.
  7. Salt – to taste
  8. Water – 1.5 cups
  9. Tamarind – 1 level tsp. soaked in 1/4 cup of hot water, squeezed and strained (Do not add too much)
  10. Thick coconut milk – 1/2 cup (fresh)

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Shallots – 1 tsp.; chopped
  4. Curry leaves – a few


  1. Combine the drumstick pieces, greenchilly, shallots, water, 1 tsp. of salt, coriander powder, chilly powder and turmeric powder in a medium sauce pan & bring the mixture to a rolling boil. Cover and cook for 20 minutes on low heat or till 3/4th cooked. Ad the tamarind extract and cook till 3/4th of the liquid has evaporated. Finally add the thick coconut milk and remove from heat.
  2. Heat 1 tbsp. of coconut oil in a wok & splutter the mustard seeds. Add the curry leaves and shallots and fry till the shallots turn golden brown in colour. Pour this seasoning over the curry,
  3. Serve hot with rice.
This entry was posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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