Mixed Vegetable Dry Curry (Thivadarai Puzhukku) – Oil-free!

Prep Time
2 hours 30 minutes
Cook Time
20 minutes
4 servings

This a Kerala style semi-dry curry of root vegetables cooked with, cowpeas flavoured with coconut cumin and chilli. Great way to incorporate a variety of veggies, even the unconventional ones like yam into your diet. This dish can be used as a complete meal in itself when you want to opt for a grain-free dinner!

  • Potato: 1/3 cup
  • Yellow pumpkin: ¼ cup
  • Broad beans: ¼ cup
  • Yam: ¼ cup
  • Purple Yam: ¼ cup
  • Sweet potato: ¼ cup
  • Raw banana: ½ cup
  • Cowpeas: ¼ cup
  • Green chili: 2-3 nos
  • Fresh coconut: ¾ cup
  • Cumin seeds: 1 tsp
  • Curry leaves: 2 sprigs
  • Rock salt: to taste.
  • Cold-pressed coconut oil: 1 tbsp (optional)
  • Soak cowpeas in enough water for around 2 hours or more.
  • Drain and cook until really soft.
  • Steam all the vegetables with salt, until soft and mushy.
  • Grind coarsely grated coconut, green chili, and cumin without water.
  • In a big pan, place cooked cow peas, steamed vegetables, and ground coconut mix.
  • Crush curry leaves in your palms and mix in.
  • Mix well slightly mashing the cooked vegetables.
  • Serve hot. Drizzle with coconut oil if desired.

Eating guide:

  • Food group: Vegetables (more specifically tubers)

  • Tubers are very filling and introducing them to a meal can help in planning grain-free meals.

  • It can be served as a dry sabji.

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