Department of Cultural Affairs, Government of Kerala

Kerala Culture


Diced cucumber – ½ cup
Diced Brinjal – ½ cup
Drumstick cut lengthwise – ½ cup
Diced snake gourd – ½ cup
Chopped shallots – ½ cup
Diced tomatoes – ¼ cup
Chopped green chilies – 1 tsp
Beans cut lengthwise – ½ cup
Grated coconut – 2 cups
Coriander powder – 2 tsp
Chili powder – 1 tsp
Turmeric powder – ½ tsp
Pepper corns – 8 nos
Shallots – 6 nos
Tamarind – lemon sized
Oil – as required
Salt – as required
Mustard seeds – 1 tsp
Dried red chilies – 4 nos
Curry leaves – as required
Method of Preparation:
Cook vegetables with required amount of water and salt. In another pan, add oil. Roast coconut until it turns brown. To this add shallots, curry leaves, coriander powder, chili powder, pepper corns and turmeric powder. Sauté them on low flame. Be careful not to burn it. Let the mixture cool. Grind it to make a paste by adding tamarind water. Mix it with required amount of water and let it boil with the cooked vegetables (vegetables can be cooked either in water or in oil). In another pan, add oil and splutter mustard seeds. Add dried red chilies and curry leaves. Add this to the theeyal mixture.


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