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 pumpkin & broad beans which is used in this.
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
