Poricha kozambhu, Azugha maanga pachidi & Vazhakkai podi Curry

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

July 25, 2020

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
• 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

1. 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.
2. Put the veggies to boil in just enough water. Add  haldi and salt  and cook on medium flame until they are done.
3. Add the masala paste and boiled tur dal, mix. Adjust seasoning and cook for 4-5 mins. Remove from fire.
4. 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.
5. Top with chopped  fresh coriander.
6. Serve with hot rice and ghee.
7. Azhuga Maanga Pachchadi
8. Coarsely grind the vadu, green chilli,,coconut in the mixer.
9. Add to the beaten curd.
10. Mix well. And pour tadka on top

Source: chitti