A classic Kerala dish with medley of vegetables...The subtle spice and the bit sourness of curd mixed with vegetables...the texture comes from the staple Kerala ingredient coconut.
Flavoured by a dash of cumin and coconut oil..one more Kerala medium of cooking.
I love this dish even to just savour it in a bowl or with sambhar rice or with the classic adai dosa and avial.
I should admit it is one of my comfort foods. Hmmm...Yum Yum..The thought of it makes my mouth water. Though I have just had it two days ago.
Take care to select vegetables which are firm like yam varieties but not veggies have too much of water in them.
Ingredients:
Veggies - Beans, Carrot, Raw Banana, Drumsticks, Potato, Yam varieties.
Coconut Oil/Any vegetable Oil - 1 Tablespoon,
Yogurt - 3 tablespoon(bit sour),
Turmeric - a pinch,
Salt.
To Grind:
Cumin - 1 teaspoon,
Coconut - 1 cup fresh/frozen grated,
Green Chillies - 3-4.
To Temper:
Coconut oil - 2 teaspoon,
Curry leaves -8-10.
Method:
Grind the ingredients under the grind table to a coarse mixture, without adding water or with a tablespoon of water. The mixture should be coarse.
In a broad pan heat oil(I would prefer coconut oil, for that authentic flavour)add veggies and fry for couple of minutes and add boiling water. Add a little salt and a pinch of turmeric.
Cook veggies until they are just done. Take care not to overcook.
Add the ground paste and mix well. Cover and cook for couple of minutes.
Add salt.
Switch off the flame and add smoothly beaten yogurt and mix well.
Bring it back to heat and just allow to warm the yogurt.
Remove from heat.
Temper with ingredients under Tempering table.
For Tempering I would prefer coconut oil for that authentic flavour of the dish.
But you can always replace with normal vegetable oil.
Enjoy......
Flavoured by a dash of cumin and coconut oil..one more Kerala medium of cooking.
I love this dish even to just savour it in a bowl or with sambhar rice or with the classic adai dosa and avial.
I should admit it is one of my comfort foods. Hmmm...Yum Yum..The thought of it makes my mouth water. Though I have just had it two days ago.
Take care to select vegetables which are firm like yam varieties but not veggies have too much of water in them.
Ingredients:
Veggies - Beans, Carrot, Raw Banana, Drumsticks, Potato, Yam varieties.
Coconut Oil/Any vegetable Oil - 1 Tablespoon,
Yogurt - 3 tablespoon(bit sour),
Turmeric - a pinch,
Salt.
To Grind:
Cumin - 1 teaspoon,
Coconut - 1 cup fresh/frozen grated,
Green Chillies - 3-4.
To Temper:
Coconut oil - 2 teaspoon,
Curry leaves -8-10.
Method:
Grind the ingredients under the grind table to a coarse mixture, without adding water or with a tablespoon of water. The mixture should be coarse.
In a broad pan heat oil(I would prefer coconut oil, for that authentic flavour)add veggies and fry for couple of minutes and add boiling water. Add a little salt and a pinch of turmeric.
Cook veggies until they are just done. Take care not to overcook.
Add the ground paste and mix well. Cover and cook for couple of minutes.
Add salt.
Switch off the flame and add smoothly beaten yogurt and mix well.
Bring it back to heat and just allow to warm the yogurt.
Remove from heat.
Temper with ingredients under Tempering table.
For Tempering I would prefer coconut oil for that authentic flavour of the dish.
But you can always replace with normal vegetable oil.
Enjoy......
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