Ingredients
Sweet potato-2
Elephants foot-1 cup cut
green plantain-cut-1cup
seppan kizhangu(colocassia)-3-4 nos
koorka(chinese potato)-5-8nos
pooshnikkai(ash guard)-cut-1 cup
avarakkai
pumpkin-parangikkai-1cup
oil
salt
tamarind juice-half cup
sambarpowder-1 tbsp
To be ground
Asafoetida
pepper-half tsp
channa dhal-1 tbsp
dhania-2 tbsps
fenugreek seeds-1/4 tsp
redchillies-4
cocnut grated-2 tbsp
urad dhal-2 tbsp
Method
Cook all the vegetables,(root vegetables first) with salt,tamarind juice,sambarpowder and turmeric powder.The vegetables should not be soft cooked.
In a kadai,add oil and roast all the ingredients given under the "to be ground"heading and grind it to a fine paste.
Add this ground paste to the cooked mixture and boil for a few minutes.Splutter mustard seeds and curry leaves
Sweet potato-2
Elephants foot-1 cup cut
green plantain-cut-1cup
seppan kizhangu(colocassia)-3-4 nos
koorka(chinese potato)-5-8nos
pooshnikkai(ash guard)-cut-1 cup
avarakkai
pumpkin-parangikkai-1cup
oil
salt
tamarind juice-half cup
sambarpowder-1 tbsp
To be ground
Asafoetida
pepper-half tsp
channa dhal-1 tbsp
dhania-2 tbsps
fenugreek seeds-1/4 tsp
redchillies-4
cocnut grated-2 tbsp
urad dhal-2 tbsp
Method
Cook all the vegetables,(root vegetables first) with salt,tamarind juice,sambarpowder and turmeric powder.The vegetables should not be soft cooked.
In a kadai,add oil and roast all the ingredients given under the "to be ground"heading and grind it to a fine paste.
Add this ground paste to the cooked mixture and boil for a few minutes.Splutter mustard seeds and curry leaves
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