By: Deepa Sujesh
Raw Plantain (Vazhakka)
Yam (Chenna)
Drum Sticks
Ivy Gourd (Kovakka)
Raw Mango
Ash Gourd (Kumbalanga)
Runner Beans (Achinga payar)
Vegetables cut into 1 or 2 inch long sized pieces
Turmeric powder – 1/4 tsp
juice extract of 1 lemon size ball of tamarind
Curry Leaves – A sprig
Coconut Oil – 1 tbsp
Water – As needed
Salt – to taste
For Grinding
Coconut – 1 cup
Cumin (Jeera) – 1/4 tsp
Green Chillies – 4
Shallots or Pearl Onions (diced) – 6
pepper powder - 1/4 tsp
Garlic Cloves – 3
Curry Leaves – A few
Turmeric Powder – 1/4 tsp
Cover and cook the vegetables in very little water along with salt, curry leaves, and 1/4 tsp turmeric powder until half done. Add the vegetables according to their cooking time and be careful not to fully cook the vegetables.
Open the lid and allow any excess water to evaporate from the veggies.
Add tamarind juice.Meanwhile, grind coconut and other ingredients with little water to form a coarse paste.
Add the coconut paste to the cooked vegetables and mix gently. Add more salt if needed. Cook for few more mins.
You can use fresh curd instead of tamarind juice..check the taste because we already add raw mango so bit sour now.
If u doesnt have raw mango.skip out and add tamarind juice or curd.

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