Vegetable Perattal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 2 carrots
  • 2 potatoes
  • 1 tomato
  • 1 onion
  • 1/2 cup peas
  • 1/2 cup coconut, grated
  • 2 pods garlic
  • 1/2 tsp poppy seeds
  • 1 tsp fennel seeds
  • 5 red chillies
  • 1/2 tsp turmeric powder
  • 1 tbsp roasted gram
  • 1/2 tsp red chilli powder
  • Curry leaves
  • Salt to taste
  • Oil for frying

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.

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