Yields: 4 cups
Preparation Time – 20 minutes
Pressure Cooking time for vegetables – 2 whistles
Tamarind – 1 gooseberry size
Jaggery – 1 inch square piece
Turmeric Powder – 1/4 tsp
Kavathu (Yam Retalu) – 1/2 cup (diced)
Yellow Pumpkin / Mathan – 1/2 cup (diced)
Avarakkai – 1/2 cup (diced)
Sweet Potato / Chakaravalli Kizhangu – 1/2 cup (diced)
Chenai / Suran / Yam – 1/2 cup (diced)
Raw Plantain (Vazhakkai) / Carrot / Potato / Peas (Any 2) – 1/2 cup (diced)
Toor Dal / Split Pigeon Peas – 2 tbsp
Sesame Seeds / White Til – 1 tbsp
Red Chilli – 5 or 6 nos
Grated Coconut – 1 cup
Oil – 1 tbsp
Oil – 2 tsp
Mustard Seeds – 2 tsp
Urad dal – 2 tsp
Curry Leaves – a sprig
- In a saute pan, fry the toor dal and sesame seeds in 1 tbsp of oil.
- Once the mixture turns a light red color, add red chillies and take off of heat and keep aside.
- Fry the grated coconut in 1 tsp of oil till it turns slight goldenish color.
- Grind the grated coconut and the dal mixture together to form a smooth paste and keep aside.
- Wash the vegetables and cut them into rough cubes.
- Pressure cook the vegetables adding tamarind water, turmeric powder and salt for 2 whistles.
- Add the ground masala and jaggery to the cooked vegetables and boil together and keep aside.
- To temper, heat 2 tsp of oil and add mustard seeds.
- Once the mustard seeds begin to splutter, add the urad dal and fry until the dal turns light brown.
- Add curry leaves to the tempering mixture and pour over the vegetable gravy.
- Serve with kali.
You can also add a little of the Kali rice powder to the grinding mixture to make the gravy a little thick.