Vegetables - 2 1/2 cups
Vellarikka,Elephant yam(Chena),Raw banana(Ethakkaai),Kumbalanga,Carrot,Long runner beans(Achinga),Drumsticks(Muringakkai)
Grated coconut - 1 cup
Green chillies - 2 nos
Coconut oil - 2 tbsp
Small onions(Kunjulli) - 3 - 4 nos
Turmeric powder - 1/4 tsp
Cumin seeds(Jeerakam) - 1/4 tsp
Sour curd - 1/2 cup
Chilly powder - 1/2 tsp (optional)
Curry leaves - As reqd
How to prepare
1)Cook the vegetables with salt, powders and 1 tbsp of coconut oil.:- There is no need to add water if you have washed it just before cooking.
2)Grind together 1 tbsp of coconut, cumin seeds and curd, till it becomes smooth paste.
3)Add remaining coconut, green chillies, small onions and a few curry leaves and finish grinding in one or two turn.
4)Add enough salt and mix well.
5)Pour this solution into the cooked vegetables and just heat it through. :- Don`t cook too much.
6)Remove from fire before boiling.
7)Make a small hole in the middle of curry with a spoon.
8)Fill it with curry leaves and add the remaining coconut oil.
9)Cover it with the gravy.
10)Keep the lid closed.
11)Mix before you use.