Department of Cultural Affairs, Government of Kerala

Kerala Culture

Pacha Theeyal

Cucumber – ½ cup
Diced Brinjal – ½ cup
Beans cut lengthwise – ¼ cup
Drumstick cut lengthwise – ¼ cup
Chopped raw mango – ¼ cup
Tomato cut into four – ½ cup
Chopped green chilies – 2 tsp
Cumin seeds – 1 tsp
Shallots – 4 nos
Dried red chilies – 4 nos
Grated coconut – 1 ½ cup
Curry leaves – as required
Salt – as required
Oil – as required
Chili powder – ½ tsp
Turmeric powder – ¼ tsp
Method of Preparation:
Cook the vegetables with required amount of water and salt. Grind well coconut, cumin seeds, chili powder, turmeric powder, shallots and curry leaves. Add water to make it into thin consistency. Mix well with vegetables along with required amount of salt. You can add tamarind water instead of raw mango. Let the curry boil well. In a pan add oil and splutter mustard seeds. Add dried red chilies and curry leaves. Add this to the curry.


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