Vegetables - Plantain, potatoes, brinjal, carrots, beans, drumstick, green peas
Cut the vegetables into long pieces and steam in pressure cooker.
Grind grated coconut and green hot chillies and salt.Add this to thick curd.Add
cooked vegetables, mix well and heat for sometime. When cooked, add curry
leaves and 1/2 spoon coconut oil.
Tamarind pickle (Pulikkachal)
coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now add the ground powder and stir
constantly with heating until it becomes a non-sticky paste.Store in refrigerator.