Nellai paruppu kuzhambu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Pigeon pea - 1 cup
  2. Chopped indian brinjal - 2
  3. Chopped drumstick - 1
  4. Chopped raw mango pieces - 2
  5. Chopped Potato - 1
  6. Slit green chili - 2
  7. Chopped shallot (sambar onion) - 10
  8. Chopped tomato - 1
  9. -- Grind to paste --
    1. Shredded coconut - 1 cup
    2. Dry chili - 5
    3. Cumin seed - 1 teaspoon (tsp.)
    4. Turmeric powder - 1/2 teaspoon (tsp.)
    5. Tamarind - 1 whole betel nut size
  10. Oil - 3 teaspoon (tsp.)
  11. Salt - as needed

PREPARATION:

  1. Cook the pigeon pea in a pressure cooker to a mash by adding water as needed.
  2. Grind the ingredients under the section "-- Grind to paste --" coarsely in a blender (mixer).
  3. Cook the vegetables brinjal, drumstick, mango, potato, green chili, tomato in a separately by adding water as needed.
  4. In a pan add cooked pigeon pea, cooked vegetables, ground coconut paste, salt to taste and bring to boil and remove from heat.
  5. In a pan heat oil. Add curry leaves, shallot. Once the shallot turns translucent (golden brown) add to the paruppu kuzhambu. Mix well and serve.

NOTES:

  1. Goes well with plain rice with ghee.



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