Pacha Theeyal

Ingredients (Serves 6)

  1. Snake gourd / padavalanga – 1 cup, remove the flesh inside and cut lengthwise into 3/4 inch pieces

Brinjal – 3/4 cup, cut into 3/4 inch pieces

Drum stick – 1/2 medium, cut into 1.5 inch pieces and slit

Onion / shallots – 1/2 cup, sliced

Green chilies – 3 – 4, slit

Turmeric powder – 1/2 tsp

Chilli powder – 1/2 – 3/4 tsp

Coriander powder – 1/2 tsp

Curry leaves – 1 sprig

Salt – To taste

Water – 1 – 1.5 cup or as required

2. Tamarind juice – Small lime-sized (Soak tamarind in 1/4 cup warm water and squeeze to extract its juice )

3. Coconut, grated – 1 cup

To season

3. Coconut oil – 1 tbsp

Mustard seeds – 3/4 tsp

Dried red chilies – 2, broken

Curry leaves – A few

Shallots – 3, thinly sliced


  1. Combine all the ingredients numbered 1 in a claypot / chatti. Cook covered for 15 – 17 minutes over medium heat, stirring occasionally, until the vegetables are soft and cooked through.
  2. Meanwhile grind coconut adding 2 – 3 tbsp water to a very fine paste.
  3. Add tamarind juice and ground coconut paste to the cooked vegetables. Mix well and cook for a few minutes over low heat.
  4. Heat coconut oil in a small pan over medium heat. Splutter mustard seeds and fry dried red chilies and shallots. Saute until shallots turn golden. Add few curry leaves and stir until crisp. Pour this seasoning over the curry.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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    • Its a simple recipe – Heat coconut oil in a non-stick pan. Add plantain pieces, turmeric powder, chilli powder, salt and little water. Cover and cook till half done. Bring down the heat to low and cook till the plantain pieces are completely cooked through and browned..add more oil if required.

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