Poricha Kuzhambu

Method

1. 1

   Dry roast spices: Roast 2 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, 1 tbsp chana dal and half tsp peppercorns in a dry pan 3 minutes. Cool and grind fine.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut with 2 tbsp water to a smooth thick paste.

3. 3

   Cook vegetables: Cut drumstick or raw banana into pieces. Cook in 1 cup water with turmeric and salt until tender. Save cooking water.

4. 4

   Heat oil and temper: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they splutter add curry leaves and 2 dried red chillies.

5. 5

   Add shallots: Add 8 sliced shallots and cook 5 minutes until soft and golden.

6. 6

   Add spice powder: Add freshly ground spice powder to the pan. Fry 2 minutes stirring constantly.

7. 7

   Add coconut paste: Add coconut paste and fry 4-5 minutes until raw smell disappears.

8. 8

   Add vegetables: Add cooked vegetables with their cooking water. Mix gently.

9. 9

   Simmer: Cook on medium heat 8-10 minutes until gravy thickens and coats vegetables well.

10. 10

    Serve: Adjust salt. Garnish with curry leaves and a drizzle of coconut oil. Serve hot with steamed rice.