Poricha kozambhu, Azugha maanga pachidi & Vazhakkai podi Curry

Poricha kozambhu

Poricha Kozambhu

Ingredients:

white pumpkin 250 gm, diced

yellow pumpkin 250 gm, diced

alu 1, diced

peas 1/4 cup

carrot 1 small, diced

Tur dal 1/2 -3/4 cup boiled

haldi 1/4 tsp

salt to taste

haldi 1/4 tsp

For the masala paste:

coconut 2 Tbsp

tur dal 1 Tbsp

red chillies 2-3

jeera1 tsp

whole black pepper 1/2 - 3/4 tsp

1/2 tsp atta or rice flour

Method:

Heat 1 tsp oil in the kadai. Fry the red chillies, jeera, pepper and tur dal a little until it turns aromatic. remove from fire . After it has cooled, grind it with the coconut, flour and a little water. Do not make the paste too fine. Keep aside.
Put the veggies to boil in just enough water. Add haldi and salt and cook on medium flame until they are done.
Add the masala paste and boiled tur dal, mix. Adjust seasoning and cook for 4-5 mins. Remove from fire.
For the tadka, heat 1 Tbsp oil, add the mustard seeds and allow to splutter. Add the curry leaves, Pour the tadka over the ready kozambu.
Top with chopped fresh coriander.

Serve with hot rice and ghee.

Azhuga Maanga Pachchadi

Ingredients:

1-2 medium vadu maanga( i normally wash the pickle gravy off)

1 green chilli

1 Tbsp grated coconut

1 ½ cup curd, beaten

Salt to taste

For tadka:

Oil, mustard and curry leaves for tadka

Fresh dhania

Method:

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Chitti's Kitchen