Kerala Vegetable Theeyal
A rich, dark gravy made by roasting desiccated coconut with spices. The uniform texture of Maharani Coconut Powder ensures an even roast without burning.
Ingredients
- 1 cup Maharani Coconut Powder
- 2 cups mixed vegetables (drumstick, pearl onions, bitter gourd)
- 1 small lemon-sized ball of tamarind, soaked in 1 cup water
- 1 tbsp coriander powder
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp fenugreek powder
- 2 tbsp coconut oil
- Salt to taste
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Roast the coconut: Heat a pan on low flame. Dry roast 1 cup of Maharani Coconut Powder (do not rehydrate) until it turns dark brown. Stir continuously.
02
Add spices: Turn off the heat. Immediately add coriander, chili, turmeric, and fenugreek powders to the hot coconut. Mix well and let cool.
03
Make the paste: Grind the roasted coconut-spice mixture with a little water into a smooth, dark paste.
04
Cook vegetables: In a pot, cook the mixed vegetables with the extracted tamarind water and salt until tender.
05
Combine: Stir the roasted coconut paste into the cooked vegetables. Simmer for 10 minutes until oil separates at the top.
06
Finish and serve: Serve hot with steamed rice.