It is a traditional south Indian curry that is a tasty accompaniment to rice, compulsory to make it on the day of Pongal.
- Vegetables – 4 cups
- Tamarind paste – 1 tablespoon
- Salt and Turmeric
- Cooked tur dal – ½ cup
- Red chillies – 7 to 8
- Pepper – 1 teaspoon
- Methi seeds – ½ teaspoon
- Dhaniya – 3 teaspoon
- Gram dal – 2 teaspoon
- Hing – 1 teaspoon
- Grated coconut – 4 tablespoon
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Curry leaves – few
- Pressure cook the dal and keep it aside.
- Boil vegetables in water to which turmeric and salt are added.
- Heat a pan with 1 teaspoon oil and fry red chillies, pepper, methi seeds, dhaniya, gram dal,hing along with grated coconut (2 tablespoon).
- Coconut should reach golden colour while frying.
- Allow the fried ingredients to attain room temperature and grind it to fine paste.
- When the vegetables are cooked soft, add the tamarind paste, cooked dal and the ground paste.
Boil again till the correct consistency is reached.
- Remove from flame and temper with mustard seeds, red chillies, curry leaves, grated coconut (2 tablespoon).
NOTES AND TIPS:
- Vegetables used in this gravy is like white ashgourd, yellow ash gourd, avarakkai, clusterbeans, mochaiparuppu, snake gourd, raw banana, brinjal, chenaikizangu, cheppankizangu, koorkankizangu, sweet potato are best suited.
- Next come carrot, potato and peas.
- Avoid ladies’ finger, drumstick, bitter gourd etc.
- Even though the no: is 7, you can add 9, 11 or even 13 vegetables.