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A nourishing food item that can be taken along with “arachu kalakki” or “thayir pachadi”, it tastes great with “inji puli” and makes up a healthy wholesome meal.
Cuisine Style Iyengar
Ingredients
Preparation Method
Boil the veggies in an open vessel with a little turmeric, salt and a pinch of chilli powder.
Dry roast jeerakam, uzhunnu paruppu, dried red chillies and a pinch of asafoetida.
Cool and grind this into a paste along with freshly grated coconut.
Once the veggies are boiled, add mashed tovara paruppu and the coconut paste.
Let it stand for a boil. Adjust salt. Add fresh curry leaves (bruise them a little bit before adding).
Then temper with coconut oil, mustard, asafoetida and if you like, a little uzhunnu paruppu.
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