Pongal Special !!
A VERY VERY AROMATIC Curry !!
This gravy is a super match with all kinds of Pongal. This curry holds a lot of my childhood memories, as my grand mother used to make it.In the village being harvest time fresh organic vegetables ,especially pumkin & broad beansbeans which is used in this .
Serves : 4
Cooking Time : 40 min
Ingredients :
Cooked toor dhal 1 cup
Cooked broad beans 1 cup
Mixed vegetables 1 cup
Tamarind extract 2 tbsp
All spice leaf 2 ( optional )
Asafoetida ¼ tsp
Mustard and urad dhal ¼ tsp ( each )
Onion 1
Tomato 1
Oil & ghee 3 tsp
Salt to taste
Fry in oil & grind to a paste :
Red chilly 6
Small onions 10
Garlic 6
Ginger ½ “
Coconut 2 tbsp
Coriander seeds 1 tbsp
Curry leaves a few
Cumin ½ tsp
Method :
In a heavy bottomed vessel heat oil add mustard ,urad dhal , all spice leaves.
Add onions ,let it change colour.
Add tomatoes ,allow it to get mushy.
Add the ground paste and give it a stir .
Add the mixed vegetables and stir.
Now time to add cooked broad beans and give it a mix.
Add cooked toor dhal , tamarind extract and salt ,give it a stir.
Close and cook till vegetables are soft.
If raw smell still persists ,let it boil for few minutes.
Garnish with coriander leaves.
Drizzle ghee on top.( optional )
Serve hot with pongal / dosa /idly /rice
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