Ingredients:
- 40 gram coriander leaves
- 1 1/2 cups yogurt
- 1 1/2 cups grated coconut
- 1 or 2 green chilies
- 1/2 cup water
- 2 medium potatoes, skinned and cut into 3/4 inch cubes
- 2 plantains, peeled and cut into 3/4 inch cubes
- 4 cups water
- 1 tsp turmeric powder
- 5 cups assorted vegetables, cut or cubed (French beans, carrots, drumsticks, eggplants, etc)
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 1/2 tsp salt (or to taste)
- 2 tbsp coconut oil (or any other cooking oil)
- 1 1/2 tsp mustard seeds
- 2 dried chilies, cut into 1 inch pieces
- 2 sprigs curry leaves
Method:
- In a large pan, bring the 4 cups of water to boil and to that add turmeric, potatoes and plantain and let it cook for 2-3 minutes
- Add the other assorted vegetables, salt, cumin and coriander powder to the boiling water cook them on medium heat for 12-15 minutes till all the vegetables are tender and soft
- While the vegetables are cooking, in a blender blend coriander leaves, coconut and chili with 1/2 cup water. Once smooth, add the yogurt and blend for another 1/2 minute till it mixes well with the other ingredients
- To the cooked vegetables, add the blended ingredients and bring the mix to boil (don’t cook for more than couple of minutes)
- In a separate pan, heat oil. To the heated oil, add mustard seeds and dried chilies. As the mustard seeds pop, add curry leaves and saute for 20-30 seconds. Transfer this oil mix to the boiling curry. Boil for another minute
- Serve hot with pongal (South Indian rice dish made of rice and moong daal (dehusked split green beans)
Inspiration source:
South India Cookbook by Devagi Sanmugam, Page 122
You must be logged in to post a comment.