By: Asha Saju
This goes well with appams,idiyappams etc..


Cubed carrots, beans, potatoes – 1/2 cup each
Green Peas – 1/2 cup
Chopped onion – 1 no.
Ginger – Garlic paste – 1 tsp
Freshly Grated Coconut – 5 tsp
Cashewnuts – 7 nos
Fennel seeds (perunjeerakam ) – 3 tsp
Green Chillies – 2 nos ( according to the spice of chilly)
Cardamom, cloves – 3 nos. each
Cinnamon – 1 small twig
Oil,Salt – to taste
Coriander leaves – to garnish

Method of preparation

Pressure cook or steam all the vegetables till done. Grind grated coconut, cashewnuts, fennel seeds and green chillies to a fine paste
Make a paste of ginger and garlic separately.Take oil in a wide chatti (cooking pan). Add the dry masalas and ginger garlic paste and fry
.Add the chopped onions and fry for a moment. Next, let the cooked vegetables go in.Add in the ground paste and mix well. Add stock if vegetables were pressure cooked or just water.Adjust water according to the consistency. Add salt to taste and bring it to boil.Simmer and let it cook for 5 minutes.Serve garnished with coriander leaves.

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