Poricha Kuzhambu

Ingredients

• 2 cups mixed vegetables
• 1/2 cup toor dal
• 1 cup grated coconut
• 2 tsp peppercorns
• 2 dried red chillies
• Cumin
• Turmeric
• Mustard seeds
• Curry leaves
• Salt

Method

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. Make coconut paste: Blend 1 cup fresh grated coconut with 2 tbsp water to a smooth thick paste.
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. 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. Add shallots: Add 8 sliced shallots and cook 5 minutes until soft and golden.
6. Add spice powder: Add freshly ground spice powder to the pan. Fry 2 minutes stirring constantly.
7. Add coconut paste: Add coconut paste and fry 4-5 minutes until raw smell disappears.
8. Add vegetables: Add cooked vegetables with their cooking water. Mix gently.
9. Simmer: Cook on medium heat 8-10 minutes until gravy thickens and coats vegetables well.
10. Serve: Adjust salt. Garnish with curry leaves and a drizzle of coconut oil. Serve hot with steamed rice.