Poricha kuzhambu recipe

INGREDIENTS:

1. Drumstick - 2
2. Chayote (cho cho) - 1
3. Avari - 100 grams
4. Tomato - 1
5. Green chili - 4
6. Shallot (sambar onion) - 10
7. Fennel seed - 1/2 teaspoon (tsp.)
8. Coconut - 1/2
9. Poppy seed - 2 teaspoon (tsp.)
10. Mustard seed - 1/2 teaspoon (tsp.)
11. Black gram - 1 teaspoon (tsp.)
12. Curry leaf - 6
13. Dry chili powder - 3 tablespoon (tbsp.)
14. Turmeric powder - 1/2 teaspoon (tsp.)
15. Oil - 3 tablespoon (tbsp.)
16. Salt - 2 teaspoon (tsp.)

PREPARATION:

1. Shred the coconut.
2. Cut the drumstick into 1 inch pieces.
3. Cut the chayote into small pieces.
4. Cut the avarai into 2 pieces.
5. Cut the shallot (sambar onion) into 2.
6. Cut tomatoes into small pieces.
7. Slit the green chili into to 2 pieces.
8. Grind coconut, fennel seeds, poppy seeds into a fine thick paste by adding little water as possible.
9. In a pan add the coconut paste, turmeric powder, chili powder, salt, 3 cups of water. Mix well. Now add to it avarai, drumstick, chayote.
10. Heat oil in a pan. add mustard seeds, black gram, curry leaves. once the mustard seeds stop splattering, add shallot and sauté until the onion turns translucent. Now add the tomato, green chili and sauté until the oil separates. Now add this the coconut and vegetable pan.
11. Now heat the pan with the kuzhambu mixture and bring to boil. Cook this for 25 minutes (until the vegetables are cooked and oil starts to float).
12. Garnish with coriander leaves and serve.

NOTES: