Vegetable Perattal

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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How to Make Vegetable Perattal

  • Grind fennel seeds, poppy seeds, fried gram, red chillies and coconut into a fine paste. Scrape off the skin from the potatoes and carrots. Chop potatoes, carrots, tomatoes and onion into medium-sized pieces.
  • Boil carrots and potatoes separately.
  • Heat oil in a pan and add curry leaves, onion, tomatoes, peas, boiled potatoes and carrots.
  • Add turmeric powder, red chilli powder and salt.
  • Add the ground paste.
  • Cook until the gravy thickens.
  • Serve hot with rice.