Mixed Vegetable Kuzhambu
Ingredients
- Brinjal – 3
- Lady’s finger – 8
- Broad beans – 5
- Potato -1
- Colocasia – 6
- Yellow pumpkin -100 gms
- White pumpkin -100 gms
- Sweet potato -1
- Field beans or fresh peas – 50 gms
- Drumstick -1
- Carrot -1
- Toor dal – ¾ cup
- Turmeric powder -½ teaspoon
- Sambar powder – 3 teaspoon
- Salt – as required
- Green chillies – 2
- Tamarind extract (from lemon size-diluted)
- Curry leaves – 2 strings
- Chopped coriander -1 tablespoon
For seasoning
- Oil -1 tablespoon
- Mustard seeds -½ teaspoon
- Urad dal -1 teaspoon
- Bengal gram dal -2 teaspoon
- Asafoetida powder
Cooking Method
- Peel vegetables if necessary and cut them evenly
- Add toor dal with enough water to cover, along with turmeric powder in ‘Anantha CNB’ pressure cooker
- Close lid and when steady steam comes out, place the weight
- Keep the stove on medium flame. Wait for 7 minutes or until 2 whistles
- Wait for a few minutes before opening the lid. Slightly mash the cooked dal
- Add all the vegetables except brinjal and lady’s finger
- Add the tamarind extract and mix salt, sambar powder and pressure cook for two whistles
- In the meantime heat oil in the ‘kadai’ add seasonings, curry leaves and then fry lady’s finger, brinjal for few minutes
- Open the lid and add the fried vegetables and boil for few more minutes
- Garnish with coriander leaves and serve hot with cooked rice