Araichu Vitta Sambar

ARAICHU VITTA SAMBAR.... 

One of the traditional recipe again from Tamil brahmins, which almost occupies in many festives / events.  I have normally heard that this araichu vitta sambar goes well with fresh green vegetables... But my favorite always only with pacha sundakkai, which tastes yumm and good for health too... A member from other group has requested to post how to make this Araichu vitta sambar, traditionally.  The traditional method lies, in making of the Grinded Paste.. especially in Ammikkal... Brahmins use fresh vegetables, while non-brahmins use Chinna vengayam aka Shallots for this Araichu Vitta sambar in villages.  Here is the proportion for grainding the paste of the ingredients...

Dhaniya 1 tsp, Channa Dal 1 tsp, Red Chilly 4 nos, Aaharam Asafoetida 1/2 tsp, Grated Coconut 5 tsp, Dry saute all the ingredients, and grind to paste, adding little water.... As usual, while making sambar, add this paste and bring to boil.  

(Hint : some people use 2 red chillies and add Sambar Powder additionally.. But this paste itself is sufficient to make Araichu vitta Sambar.)

Andhra Tomato Pappu

Andhra Tomato Pappu....

Tonight's Dinner special with Dosa.

theesukondi....!!!!

Andhra Tomato Pappu : A simple authentic recipe from interior andhra pradesh not of our brahmins. But a cusine that goes very well with steamed rice, roti, chappati, etc.

Pressure cook 1 cup of Tur dhal, strain water, mash it and keep aside. In a kadai, add oil, splutter mustard seeds, cumin seeds, crushed garlic pods (5-6 nos), 2 slitted green chillies, 3 red chillies, and sliced onion one by one and saute until golden brown. Add tomato and mashed dhal, mix well, sprinkle turmeric powder, salt and mix well. Add 1 cup of strained dhal water, add curry leaves, mix well and keep in medium flamed covered with lid for next 3 - 4 minutes. Once cooked remove, garnish with finely chopped coriander leaves and serve hot. Your special Andhra Tomato Pappu is ready. A very easy, simple and tasty recipe.

Malabar Sambar

Today's 30/11/2016 Recipe : Malabar Sambar மலபார் சாம்பார்

This type of sambar is made in most place of Malabar @ Kerala. This differs from our typical Tambrahm sambar, due to the added flavours of roasted Coconut in it. Means, this is a traditional wayof making sambar in Malabar region of Kerala where coconut is fried with other spices and ground to a paste and added to the sambar. They call as Varuthu-Aracha Sambhar. Also this forms a part of their Sadhya too.

To Grind : Red-chilly 5 to 7, 2 TSP Kadala Paruppu, Dhaniya-1tsp, Grated Coconut - 1/2 cup, Methi seeds - 1 tsp.

Other ingredients : Mustard seeds, curry leaves, Coconut Oil 3 tsp, Methi seeds dry fried and powdered 1/2 tsp, Tur Dal 1 cup boiled, Bringal, Pusanikaai or Parangikaai, or Chow Chow. Tamarind paste, salt as required, water as required.

Fry all the ingredients given in "To-Grind" except coconut. Allow to cool and grind along with coconut and keep ready.

In a kadai, add coconut oil, splutter mustard seed, curry leaves, and chopped vegetables and saute till aroma arises. Add tamarind water, turmeric powder, and powdered methi. Bring to boil, once 1/2 cooked, add boiled tur dal and the grinded paste, adjust water to consistency, stir well and cover with lid for 5 mins and let the vegetables be cooked well. Once cooked remove from stove and serve hot with Rice. Your yummy, traditional authentic Malabar Sambar is ready...!!.. Serve with ulunthu appalam.

This recipe is given to grandma by krishnamma maami of trivandram some 70 years back.. Recalled this from my mom and posting here.. Thank you.. Please do try and get us the feed back.

Idi / Mappillai Sambar

IDI Sambar.Recipe is posted here now...

This is a very special and favourite cuisine from exactly the interior villages of Tirunelveli, where newly wedded couples are served with it warm gesture. The aroma of this sambar would be so awesome, which would symbolically represent the nearby resident, that newly wedded couples have visited their house and there will be no disturbance from the people residing nearby. Coz the other name of this sambar is "Maappillai Sambar", which the exact reason is the above. Since its very simple to make, let me explain the procedure below.

Ingredients needed are : Turdal-100 gms, Eggplant-2, 1/2 drumstick, 1 small mango, Shallots-10 nos, 1/2 lemon size of Tamarind, Aaharam Sambar Powder 2 tsp, Turmeric Powder 3/4 Tsp, Aaharam Asafoetida 1/4 tsp, Grated Coconut 3 to 4 tsp, chopped coriander leaves, salt, oil, water as required.

Just grind, Methi, urud dar, jeera, dhania each 1 to 1 and half tsp along with 2 or 3 red chilly after sauting in a tsp of oil and keep aside.

To Temper : Mustard seeds, urud-dal, curry leaves and Methi each 1 tsp.

Bring to boil turdal along with salt, asafoetida and turmeric powder and keep aside. In another vessel, bring to boil the vegetables. Once half boiled, add shallots, Mango pieces, sambar powder and add the Tamarind Pulp. Once cooked, add the grinded powder to it and mix well and bring to 1 boil and switch off. Now temper with the materials above and top up with chopped coriander leaves and grated coconut. Serve hot with Boiled Rice along with Chutneys and Pappadams of your choice.....

Roasted Gram Sambar - பொட்டுகடலை சாம்பார்.

Posted by Swaminatha Sharma on 27/11/2015 @ 1137 hours

Ingredients for Roasted Gram Sambar -  பொட்டுகடலை சாம்பார்.

Onion – 1 small sized , chopped

Tomato – 1 medium sized , chopped

Carrot – 1, cubed

Pottukadalai – 3 tbsp

Tamarind – a small marble sized

Corriander leaves – For garnishing

Salt to taste

Oil – 2 tsp

To Roast & Grind

Onion – 1 small sized , chopped

Tomato – 1 medium sized , chopped

Dry Red Chillies – 2-3

Coriander seeds – 2 tbsp

To Temper

Kadugu – 1/2 tsp

Ulunthamparuppu – 1/4 tsp

Jeeragam – 1/2 tsp

Curry leaves – a spring

Preparation Of Masala

Set ready the needed the ingredients. Heat 2 tsp oil in a kadai and add the dry red chillies and fry for a min in medium flame.Then add the corriander seeds and fry till nice aroma arises.  Now add the chopped onion and tomato with required salt and fry till they turn soft and mushy in medium low flame and switch it off. Let it cool a bit and transfer to a blender along with the roasted gram dal and make it to a fine paste.

Heat a kadai with 2 tsp oil and add all the ingredients under To Temper and wait till the mustard splutters. Add the onion and fry till soft.  Then add the tomato and fry for 2 mins.  dd the chopped carrot and fry for 3 more mins, till it 3/4 done.  Pour in the grounded masala with 1 cup water and tamarind extract and mix well.  Allow to boil for 4-5 mins. Garnish with Coriander leaves and serve hot with Idli / Dosa or Pongal....

Venthaya Keerai Sambar

Posted by Suganthi K R Iyer on 07/02/2015

Ingredients:

⅓ cup toor dal. 1 cup vendhaya keerai

10-12chinna vengayam 1 medium tomato, chopped

½ tbsp tamarind paste

¼ tsp turmeric powder Salt to taste

To roast and grind:

1 tsp oil 3-4 dry red chillies

1 tbsp coriander seeds

1 tsp kadalai paruppu

2 tbsp grated coconut

For the tempering:

2 tsp oil 1 tsp mustard seeds

2 dry red chillies

Pinch of asafoetida / hing

Few curry leaves

Method:  Wash and pressure cook the dal with 1 cup water and a pinch of turmeric powder. Mash well. Wash well the methi leaves and set in a colander to drain.  In a small pan, heat oil and add red chillies, coriander seeds and chana dal. Fry till it turns golden. Add coconut and fry for a minute. Cool and grind to a smooth paste. Soak the tamarind in 1 cup warm water and extract the tamarind juice. If using tamarind paste, dissolve in 1 cup warm water.  Heat oil and add mustard seeds. When it crackles, add asafoetida, red chillies and curry leaves. Add shallots and fry Then add tomato and fry for until soft.  Add the methi leaves and saute until they just wilt. Add tamarind water, turmeric powder and salt. Bring to boil and boil until raw smell of tamarind goes.  Add the ground paste and mix well. Boil for few more minutes. Then add cooked dal and water as needed. Boil for another 4 minutes.

Notes and Tips

Methi leaves turn more bitter after chopping. I pluck only the leaves while cleaning, so no need to chop them.  Adjust red chillies according to your spice preference. The amount specified in the recipe makes a mildly spiced sambar.

Hotel Sambar

Please find below video link of Aaharam Recipes - Hotel Sambar

Tomato Pappu

Another Andhra Recipe which my friend sent to me to post in Aaharam.. This recipe is Tomato (Thakkali) Pappu, again, which is also served in almost all Telugu brahmins. This Tomato Pappu is very simple dish and goes yummy with steam hot rice again with Noona.. (Oil)

TOMATO (THAKKALI) PAPPU
Kandi Pappu/Toor dal - 1 Cup 
Tomatoes - 3 cut into cubes
Green Chillies chopped- 4 
Garlic - 5 flakes 
Karveepaku/Curry Leaves- 2stems
Endu Mirpakaya/Red Chilli - 1
Red Chilli Powder - 1 tsp
Salt to taste
Oil - 3 tbsp
Jeelakarra/cumin seeds - 1tsp
Avalu/mustard seeds - 1tsp
Turmeric powder - 1tsp
Water - 2 Cups
Coriander for garnishing

Wash the Toor dal thoroughly. In a Pressure Cooker add Tur-dhal, tomatoes, green chillies, garlic, turmeric powder, curry leaves, 1/2tsp oil and pressure cook it for 15 mts in low flame. In a kadai, eat oil in pan, add cumin seeds. mustard seeds, red chilli and allow it to splutter. In this add the pressure cooked dal. Add salt, red chilli powder and allow it to cook for 10 mts. Finally garnish it with coriander leaves and serve hot with rice and pickle.

Rasavangi

RASAVANGI

Cook tur dal 1 cup with 3 cups of water, with turmeric powder added and smash to paste and keep aside. Fry channa dal, urad dal & red chilly in coconut oil and add grated coconut and grind to paste with required water. Soak tamarind and extract juice and keep aside.

For Rasavangi any of the following veggies can be used
1. Brinjal
2. White pumpkin
3. Chow chow
4. Lauki (Sorakkai)

Boil the veggie in tamarind water, add turmeric powder. Add smashed tur dal. Add Grounded mixture and boil for 4 mins. Add salt and asafoetida. Fry mustard seed in coconut oil and add to the above mixture. Add curry leaves to the Rasavangi. (Rasavangi means, once after having this, one will sure ask for rasam to have after having this)

Kadhamba Saambar

Typical Tanjore Kadhamba Saambar
Making of Kadhamba Saamabar on YouTube video on "Aaharam Recipes" is available now
Please do watch making of this typical mixed vegetable Kadhamba Sambar and do post your comments 
Thanks in advance

Drum Stick Sambar

Making of a traditional Drumstick Sambar. 

Shared by : Swaminatha Sharma

Dated 14/12/2014

Drumstick is a common vegetable available in Tamilnadu and has its own special place in our day to day cooking. Particularly in our home, we use to have this vegetable in sambar or kootu or avial, which gives good taste and aroma, if done with perfect prepartion method. Let us see how to make this traditional sambar. This is NO onion recipe.

Ingredients required
Drumstick (Murungakkai) - 2 nos cut in 2 inches long.
Tomato - 1 no.
Tur Dal - 100 gms boiled and mashed to paste
Tamarind - 1 lemon sized sqeezed in water
Home made sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
Oil - 3 tsp
Kal Uppu (Raw salt) - according to taste.

To Temper (Thalikka)
Mustard seeds (Kadugu) - 1 tsp
Urud Dal (U.Paruppu) - 1 tsp
Channa dall (Kadalaiparuppu) - 1 tsp
Red Chilli - 2 nos
Asafoetida (Katti perungayam) - 1/2 tsp
Fenugreek seeds (Vendhayam) - 1 tsp
Curry leaves - 10-15 leaves

Everybody knows how to make sambar, no doubt on that. But making this method, gives exact taste of typical brahmin sambar, and gives good aroma.

First boil tur-dal in a cooker, remove and mash it and make it a paste. Take the cooked tur-dal water in a glass and keep aside. In a pan, add 1 tsp of oil and just saute the Drumstick and tomato. Add tamarind water and bring to full boil. Now add Sambar powder and Turmeric Powder and bring to boil for 2 or 3 mins until the sambar powder is mixed fully in the vegetables. Now add the mashed Tur-Dal and add the cooked dal water into it and bring it to sambar consistency. Now add Kal-uppu according to taste and once fully over, remove it and keep aside.

In a kadai, add oil and mustard seeds to temper. Add all the other ingredients to temper one by one and pour over the sambar. (Remember, asafoetida and fenugreek when tempered in oil and added to sambar, gives perfect aroma and taste).. Your Traditional Drumstick Sambar is ready to serve with steamed rice. This goes yummy with Urulaikizhangu fry, Yam fry or Beans coconut curry.

Sambar Powder

Recipe :Sambar Powder
Shared by : Chitra Lalitha
Dated : 07/01/2015

Home made Patti sambar powder recipe. Can be used for curry, kootu, vatha kozhambu and rasam.

INGREDIENTS
1/2 Kg Gondu miligai
1/2 kg dhania
400 gms thovaram parpu
200 gms kadalai parpu
100 gms miligu
100 gms varali manjal
50 gms mendhiam
All the above ingredients to be bought and dried in the sun for about 2 hours and then grind it in a flour mill. Let it cool for some time and store in air tight containers.

Drumstick Sambar

Recipe : DRUMSTICK SAMBAR

Shared by : Swaminatha Sharma

Dated : 14/12/2014

Making of a traditional Drumstick Sambar. Drumstick is a common vegetable available in Tamilnadu and has its own special place in our day to day cooking. Particularly in our home, we use to have this vegetable in sambar or kootu or avial, which gives good taste and aroma, if done with perfect prepartion method. Let us see how to make this traditional sambar. This is NO onion recipe.

Ingredients required
Drumstick (Murungakkai) - 2 nos cut in 2 inches long.
Tomato - 1 no.
Tur Dal - 100 gms boiled and mashed to paste
Tamarind - 1 lemon sized sqeezed in water
Home made sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
Oil - 3 tsp
Kal Uppu (Raw salt) - according to taste.

To Temper (Thalikka)
Mustard seeds (Kadugu) - 1 tsp
Urud Dal (U.Paruppu) - 1 tsp
Channa dall (Kadalaiparuppu) - 1 tsp
Red Chilli - 2 nos
Asafoetida (Katti perungayam) - 1/2 tsp
Fenugreek seeds (Vendhayam) - 1 tsp
Curry leaves - 10-15 leaves

Everybody knows how to make sambar, no doubt on that. But making this method, gives exact taste of typical brahmin sambar, and gives good aroma.

First boil tur-dal in a cooker, remove and mash it and make it a paste. Take the cooked tur-dal water in a glass and keep aside. In a pan, add 1 tsp of oil and just saute the Drumstick and tomato. Add tamarind water and bring to full boil. Now add Sambar powder and Turmeric Powder and bring to boil for 2 or 3 mins until the sambar powder is mixed fully in the vegetables. Now add the mashed Tur-Dal and add the cooked dal water into it and bring it to sambar consistency. Now add Kal-uppu according to taste and once fully over, remove it and keep aside.

In a kadai, add oil and mustard seeds to temper. Add all the other ingredients to temper one by one and pour over the sambar. (Remember, asafoetida and fenugreek when tempered in oil and added to sambar, gives perfect aroma and taste).. Your Traditional Drumstick Sambar is ready to serve with steamed rice. This goes yummy with Urulaikizhangu fry, Yam fry or Beans coconut curry.  Have a great day ahead.

Kadhamba Sambar

Recipe : KADAMBA SAMBAR
Shared by : Sudha Bala
Dated : 19/11/2014

Ingredients :
Malabar Cucumber, Lady's finger, brinjal, Drumstick, Tomato, Capsicum - all vegetables cut into 1-1 1/2 inch cubes - 3 cups
Toor Dal - 2 cups - pressure cooked with a pinch of turmeric powder & mashed
Asafoetida - 2 tsps
Sambar Powder (homemade my own recipe) - 2 tbsps
Tamarind - 1 big lemon sized - pulp extract
Coconut - freshly grated - 1 1/2 tbsp
Curry Leaves - 2-3 sprigs
Coriander leaves - 3-4 longs
Mustard Seeds - 2 tsps
Turmeric Powder - 1 tsp
Ghee - 1 tbsp
Salt - to taste

Method :
1. Boil all the vegetables with turmeric powder and asafoetida. When vegetables are half done, add sufficient salt and tamarind and 1 tsp of sambar powder.
2. Grind the coconut and balance sambar powder into a smooth paste and keep aside.
3. Once the veggies are cooked and done, add the mashed toor dal, the paste (of step 2) and bring to a boil. Adjust seasoning at this stage. Simmer and cook for another 5 minutes so that the masalas and flavours combine uniformly into the dish.
4. In a small kadai, heat 1 tbsp of ghee, splutter the mustard seeds. Add the curry leaves and coriander leaves. Give a light stir and garnish the sambar with this.
5. Your tasty Kadamba Sambar is ready to serve.

Bhendi Gojju

Recipe : Bendekai gojju (Kannada) / vendakai gojju.

Shared by : Indira Ashokshah

Dated : 22/11/2014

Ingredients required :
8 - 12 fresh lady's finger, gooseberry sized tamarind, very little jaggery ( optional) , little turmeric powder , salt as per taste.  
Soak tamarind in hot water and extract juice and keep aside. Cut washed and dry vendakai into 2 Inch pieces and keep aside.

Dry roast and grind :

2tsp. Channel dhal ( kadala paruppu), 2 tsp urad dhal , very little fenugreek ( vendhyam), 4-5 black pepper, 5 - 6 red byadagi ( this variety is famous in Karnataka...adds good color though not very spicy) chillies. If not use usual red chillies, grated copra. Grind these to a smooth powder.
Now in a kadai take very little oil and saute vendakai for sometime. Then add tamarind juice, jaggery ( optional), required salt, turmeric powder. Add required water and let it boil till the vendakai is almost cooked. Now add the ground powder... Stir and put off the stove when the vendakai is cooked. The gojju will be in thick consistency and not watery.  This is a good combination with chapathi...or with rice.

Kadhamba Sambar

Recipe : Kadhamba Sambar (our version)

Shared by : Deepa Vinod

Dated : 19/11/2014

This post by Swami mama created a twirl in our tongues that we, not only for the competition, but on my Hubby’s demand, made this today!

When we saw what veggies we had at home, we were far from what was needed. Ending up going for a grocery shopping near by with our little prince.

Ingredients:

Veggies Portion (Cut into Cubes):

Avaraikka
Carrot
Yellow Pumpkin
Potato
Drumstick

Boiling Portion

Thuvaram Parupu

Sambar Masala (Home made)

Kadala Parupu
Dhaniya
Red Molaga (add extra since we add yellow pumpkin and potato)
Vendhayam (little)
Cinnamon (Small Piece)
Perungayam
Koppara Thengai (cut into small cubes)

Tamarind Water

Method
1. In a pressure cooker, pressure cook Thuvaram parupu well (i kept it for 5 whistles). The aroma of the boiling parupu reminds of the childhood food, paruppu nei sadham, ippo nenaicha kooda vaila echil oorum… Mmmm!!!

2. In the mean while, cut the veggies into small cubes and keep separately. Had asked my hubby to take care of the baby when i was doing all this…
3. In warm water soak a lemon size tamarin and keep aside.
4. in a dry pan, add all the masala items except Koppara thengai and once it turns golden brown keep aside in a plate and now dry roast the kopparai thenga for 1min and keep aside. The fragrance of this reminded of Hotel Annapoorna in Coimbatore. Their sambar is always unique and special. This was close in terms of smell though!!!
5. In a dry pan, add little coconut oil and saute the cut vegetables and once its rawness is gone, add tamarind water and let it boil till the tamarin smell is gone. Sometimes, i close the lid so that the veggie cook well…
6. Now add the sambar masala and mix well in the tamarind water with veggies. Make sure there are no small lumps of the masala. The boiling sambar smell is filled in every nook and corner of the house…
7. Once this comes to a boil, take the thuvaramparupu from pressure cooker and mash it with a matthu. (Rob tempt ache na i keep a small portion for having Parupu Nei Sadham… he he )
8. Once its also blends well, add this to the boiling sambar and let it boil for a few minutes.
9. Add salt to flavour and boil for 1 minute for the salt to blend
Switch off the stove and in a elupa karandi add coconut oil and once it is heated, splutter mustard seeds and add curry leaves. (Reminds of the song… Pasikonda neram, thalikkum oosai, Sringara Sangeetham… very true!!!)
10. Garnish the sambar and yummy kadamba sambar is ready to eat.

Thanks once again for rekindling our taste buds and this was long due… now we made it today… (infact my first long cooking after coming to Singapore and handling my kid all by myself)

End of it… The Sambar came out well that my hubby brought out his first companion of life, his camera to take some ascetic shots of the yummy sambar… He is Happy, and so Am I.

Daal Bahaar

Recipe : Daal Bahaar
Shared by : Sonia Agrawal (my Rajasthani Friend)
Date : 05/12/2014
Rajasthani Brahmins dish.

Ingredients :
Tur Dal - 3/4 cup
Carrot - 1/2 inch pieces
French beans  - 1/2 inch pieces
3-4 Drumstick 
1 Cauliflower 
Oil - as required 
Mustard seeds 1/s Ttsp
Cumin seeds 1 tsp
Curry leaves 6-8 
Asafoetida powder
Green chillies slit 1 no.
Ginger finely chopped - 1 piece
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste
Fresh coriander leaves chopped
Lemon juice 1 tablespoon

Preparation Method : Soak dal in two cups of water for an hour.  Heat oil in a cooker. Add mustard seeds, cumin seeds, curry leaves, asafoetida, slit green chillies and ginger. Sauté for a minute.  Add carrots, French beans, drumstick and soaked dal and mix.  Now add turmeric powder, red chilli powder, salt and sufficient water and bring to a boil. When the water comes to a boil, add cauliflower, coriander leaves and lemon juice.  Stir and put the lid of the cooker on.  Cook under pressure till one whistle. Switch off the heat, open the pressure cooker lid only when all the steam has ceased in it. Mix lightly with the back of the round spoon.  Serve hot with Roti / Steamed Plain rice.

Hotel Sambar

Recipe : Hotel Sambar. - ஹோட்டல் சாம்பார்.

Shared by : Swaminatha Sharma

Date : 29/11/2014

Ingredients தேவையானவை. -
First take the folliwng and Grind as paste
Roasted gram / Fried Gram / Pottu kadalai - 2 tsp, Tomato - 1 big,
Shredded coconut - 1 tbsp, Sambar powder - 2 tsp, Hing / Asafoetida - 1/4 tsp

For the Sambar
Toor Dal - 3/4 cup, Pasiparuppu - 1/4 cup, Brinjal / Kathirikkai - 3 -4 small, Drumstick - 1 no, Sambar Onions / Shallots - 5, Tomatoes - 1no, Green chili - 2nos, Coriander leaves - handful, Salt to taste, Tamarind /Puli - 1 lemon size or paste 2 tablespoon (tbsp.)

For seasoning :
Mustard seed, Urad dal - 1/4 tsp, Cumin seed - 1/2 tsp, Round Dry Chillis - 2 or 3, Curry leaves - 5, Sambar Onions - 5

Preparation method. செய்முறை :-
Wash and pressure cook the toor dal & pasiparuppu to a soft consistency by adding enough water. Wash and soak the tamarind, extract the pulp, keep it ready aside. Chop vegetables and keep it aside. Slit the green chili into two pieces. Once the dal is well cooked, add 4 cups of water, add the cut vegetables, Shallots, chopped tomato, green chili and cook. Now add ground paste to the cooking dal. Aadd the tamarind (puli) water and cook until the vegetables are cooked and remove from heat. In a kadai heat oil, add mustard seed, cumin seed, urad dal stir until the mustard splatters. Now add small onion, dry chili, curry leaves until curry leaves splatter. Now pour this over the simmering sambar, add coriander leaves and cook until sambar comes to boil and remove from heat.

Vegetable Stew

Recipe : Vegetable Stew

Shared by : Jai Iyer

03/12/2014

Ingredients : 

Onion - 2 Medium

Veggies - 1 Bowl( Cauliflower, carrot, potato, Beans, Peas, Onion)

Coconut milk - 2 cups

Green chilli - 5-7

Bay leaf - 1

Cloves - 2

Ginger Paste - ¼ Tsp

Salt - As Needed

Oil - 1 Tsp

Curry Leaf - Few

Preparation Method :-

Boil the veggies along with salt as needed. Keep aside.Heat a pan and add oil to it. Then add the bay leaf, cloves and ginger paste. Fry it for few seconds.Then add the sliced onion, green chilli and fry it. Don’t allow to change its colour. Once it add the cooked veggies, curry leaf and mix it.Then add the coconut milk and mix it. Add water if the consistency is thick. Allow it to come to a boiling point and switch of the flame.