A country style assorted vegetable curry in a lentil gravy

  • Cook time:
  • Prep time:
  • Serves: 4 people
  • ½ cup thur dhal (split lentil)
  • 1 drumstick
  • 1 cup cut vegetables – ash gourd, bottle gourd, yam, beans or any vegetable
  • 1 medium onion, chopped into chunks
  • 1 tomato
  • ½ cup grated coconut
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • salt to taste
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp urad dhal
  • 2 red chillies
  • few curry leaves

Wash all the vegetables and cut them into long pieces.
Cook thur dhal until it is mushy.
Grind coconut and cumin into a fine paste.


In a heavy bottom pan, cook onion and all vegetables in a little water.


Add mashed thur dhal and ground coconut paste to it and boil well.


After it boils add turmeric powder and salt.
Add chopped tomato.


Heat a small pan and add vegetable oil.
When it is smoking hot, splutter mustard seeds, add urad dhal, curry leaves and red chillies.
Fry them and pour on the boiling curry.
Stir curry well and turn off the heat.

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