“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Can be made with vegetables/onion/mushroom/dried small fish/prawns
Published On: 12 Mar 2008
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
Dry roast coconut, dal, 2 small onions and curry leaves.
When evenly browned(this is very important), add chilly, coriander and turmeric powders.
Grind it to a very fine paste.
Saute the vegetables in oil, until cooked soft.
:- If you use onions/lady`s finger/bitter gourd, it tastes more good if sauteed until brown.
:- If fish is used, I suggest cooking with small amount of water rather than frying.
Add tamarind paste to veg.
Add the ground masala paste, enough water and salt to taste and simmer in low fire.
Season with fried small onions, dried chillies and curry leaves.
:- Serve with rice.
:- Add 4 - 5 pepper corns to masala if using fish.
Hi , theeyal came out perfectly. We enjoyed the food very much. Thanks for the recipe
This is really a nice recipe. I am also putting the image for it. You need to fry cocunut to nice dark color to get the taste and color for theeyal. The tamrind paste doesnt need to be 2 tblspoon. 2 teaspoon is enough. Thanks for the nice chemmeentheeyal recipe. I have put the chemmeen after the onions have turned very soft and put the tamrind on top of prawns.
its very tasty
Sweet dish made with carrot and milk
Cherupayar Kappa Puzhukk is an authentic kerala dish that we...
Karkadakam is the time when the monsoon reach its peak. Kark...
Paneer Red Gravy is a delicious North Indian curry made with...
Drumstick Leaves Stir Fry/Muringayila Thoran - Muringayila T...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements