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Potato(big) - 1 no
Green peas - 1 cup
Cauliflower - 1 cup
Tomatoes - 2 nos
Chilly powder - 1 tbsp
Turmeric powder - ½ tsp
Curry leaves - A few
Salt - As reqd
Fry & Grind:
Grated coconut - ¾ cup
Coriander seeds – 1 tbsp
Pepper (kurumulaku): 1/4 tsp
Poppy seeds(Khashakhasha) - 1 tsp
Aniseeds(Perinjeerakam) - ½ tsp
Cinnamon(Karugapatta) - A small piece
Cloves(Grambu) - 4 nos
Garlic pod - 1 no
Oil - 1 tbsp
For seasoning:-
Oil – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – A pinch
Curry leaves – A few
Dry red chillies(Kollamulaku) – 2 nos
Method..
1)Chop the veggies into big pieces.
2)Pressure cook them along with the powders, salt, curry leaves and 2 cups of water, upto 1 - 2 whistles.
3)Heat a tbsp of oil in a pan or a kadai.
4)Add coriander seeds, aniseeds, cinnamon, cloves, pepper and garlic.
5)Add coconut and fry, till it turns light brown.
6)Add poppy seeds and fry again.
7)Grind this to a fine paste.
8)Add this paste to the cooked veggies.
9)Adjust the consistency by adding required amount of water.
10)Add more spices, if needed.
11)Bring the contents to a boil.
12)Heat a tbsp of oil in a small pan.
13)Splutter mustard seeds and cumin seeds.
14)Add broken red chillies and curry leaves and saute for a while.
15)Pour this seasoning into the curry.
:- Serve with steamed rice, pappad and pickle or chappathis.
:- After adding the ground paste, you can add a small amount (about ½ tsp) of garam masala powder for added taste.
Green peas - 1 cup
Cauliflower - 1 cup
Tomatoes - 2 nos
Chilly powder - 1 tbsp
Turmeric powder - ½ tsp
Curry leaves - A few
Salt - As reqd
Fry & Grind:
Grated coconut - ¾ cup
Coriander seeds – 1 tbsp
Pepper (kurumulaku): 1/4 tsp
Poppy seeds(Khashakhasha) - 1 tsp
Aniseeds(Perinjeerakam) - ½ tsp
Cinnamon(Karugapatta) - A small piece
Cloves(Grambu) - 4 nos
Garlic pod - 1 no
Oil - 1 tbsp
For seasoning:-
Oil – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – A pinch
Curry leaves – A few
Dry red chillies(Kollamulaku) – 2 nos
Method..
1)Chop the veggies into big pieces.
2)Pressure cook them along with the powders, salt, curry leaves and 2 cups of water, upto 1 - 2 whistles.
3)Heat a tbsp of oil in a pan or a kadai.
4)Add coriander seeds, aniseeds, cinnamon, cloves, pepper and garlic.
5)Add coconut and fry, till it turns light brown.
6)Add poppy seeds and fry again.
7)Grind this to a fine paste.
8)Add this paste to the cooked veggies.
9)Adjust the consistency by adding required amount of water.
10)Add more spices, if needed.
11)Bring the contents to a boil.
12)Heat a tbsp of oil in a small pan.
13)Splutter mustard seeds and cumin seeds.
14)Add broken red chillies and curry leaves and saute for a while.
15)Pour this seasoning into the curry.
:- Serve with steamed rice, pappad and pickle or chappathis.
:- After adding the ground paste, you can add a small amount (about ½ tsp) of garam masala powder for added taste.
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