Vegetables like white ashgourd, yellow ash gourd, avarakkai, clusterbeans, mochaiparuppu, snake gourd, raw banana, brinjal, chenaikizangu, cheppankizangu, koorkankizangu, sweet potato are best suited.
Next come carrot, potato & peas.
Avoid ladies’ finger, drumstick, bitter gourd etc.
Even though the no: is 7, you can add 9, 11 or even 13 vegetables !
Cut into cubes as for sambar.
Vegetables - 4 cups
Tamarind paste - 1 tbsp
Salt, haldi
Cooked tur dhal - ½ cup
To fry in 1 tsp oil & grind to a paste:
Red chillies - 5,6
Pepper - 1 tsp
Methi seeds - ½ tsp
Dhaniya - 3 tsp
Gram dhal - 2 tsp
Hing - 1 tsp
Grated coconut - 2 tbsp
To temper:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Red chillies - 2,3
Curry leaves - few
Grated coconut - 2 tbsp
Boil vegetables in water to which haldi & salt are added.
When the vegetables are cooked soft, add the tamarind paste, cooked dhal & the ground paste.
Boil again & when the correct consistency is reached, remove & temper as given.
The coconut shlould become golden coloured.
Next come carrot, potato & peas.
Avoid ladies’ finger, drumstick, bitter gourd etc.
Even though the no: is 7, you can add 9, 11 or even 13 vegetables !
Cut into cubes as for sambar.
Vegetables - 4 cups
Tamarind paste - 1 tbsp
Salt, haldi
Cooked tur dhal - ½ cup
To fry in 1 tsp oil & grind to a paste:
Red chillies - 5,6
Pepper - 1 tsp
Methi seeds - ½ tsp
Dhaniya - 3 tsp
Gram dhal - 2 tsp
Hing - 1 tsp
Grated coconut - 2 tbsp
To temper:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Red chillies - 2,3
Curry leaves - few
Grated coconut - 2 tbsp
Boil vegetables in water to which haldi & salt are added.
When the vegetables are cooked soft, add the tamarind paste, cooked dhal & the ground paste.
Boil again & when the correct consistency is reached, remove & temper as given.
The coconut shlould become golden coloured.
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