Veg Thenga Paal Kuzhambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until they turn golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and sauté for a minute.
• STEP 4.Add mixed vegetables like carrots, beans, potatoes, and cook for 5 minutes.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add coconut milk and water. Bring it to a boil and simmer for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use any vegetables of your choice in this recipe.
• Adjust the spice levels according to your taste.
• For a richer flavor, you can add a tablespoon of coconut oil at the end.
• Make sure to simmer the curry on low heat to allow the flavors to develop.
• You can also add tamarind pulp for a tangy taste.

Storage and Serving

• Veg Thenga Paal Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve it with steamed rice or roti for a complete meal.
• Garnish with fresh coriander leaves for added freshness and flavor.