Mixed vegetables SouthIndian style

MIXED VEGETABLES SOUTH INDIAN STYLE

MIXED VEGETABLES SOUTH INDIAN STYLE

INGREDIENTS

  • Mixed veges – ½ kg or 5 cups chopped into medium size                                                                                                                           [ Surti papadi / fresh vaal /Regular papdi / broad beans /Green peas /Green tuvar fali /Raw banana chunks / Yam / suran / Purple yam / kand / Sweet potato / ratalu /Small brinjal / baigan / Baby potato – You can use any veges ]
  • Cooked and mashed tuvar dal – ½ cup [ optional ]
  • Tamarind – small lemon size
  • Onion chopped – 1
  • Tomato chopped – 1
  • Salt to taste
  • Oil – 1 or 2 tbsp
  • Mustard seeds + urad dal – 2 tsp
  • Asafoetida – a generous pinch
  • Curry leaves – few
MIXED VEGETABLES SOUTH INDIAN STYLE

INGREDIENTS FOR GRINDING

  • Freshly grated coconut – 4 or 5 tbsp
  • Red chilli – 4 or 5 or as per taste
  • Chana dal – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Jeera – 1 tsp
  • Fenugreek seeds / methi seeds – ¼ or ½ tsp

PREPARATION

  1. Heat 1 tsp oil and fry chana dal + coriander seeds + jeera + fenugreek seeds + red chilli – all the ingredients one by one till golden .[don’t burn ]
  2. I have used the leftover veges which i bought to make undhiyu – Undhiyu
  3. Off the flame and add the coconut and mix well .[no need to fry the coconut ]
  4. Allow it to cool and grind it into a smooth paste by adding little water .
  5. Soak ¼ cup tuvar dal and pressure cook with salt and turmeric and mash it .
  6. Soak the tamarind in 1 ½ cup hot water and extract the juice.
  7. Pressure cook the veges + ½ cup water + salt + turmeric upto 1 or 2 whistle.
MIXED VEGETABLES SOUTH INDIAN STYLE

METHOD

Heat 1 or 2 tbsp oil in a pan , add mustard seeds + urad dal and let it crackle .

Add onion + curry leaves and fry till transparent .

Add asafoetida and fry.

Add tomato + salt  and cook till mushy .

Add the cooked veges and mix well .

Add the tamarind juice and mix well. Cook for 5 minutes till the raw smell of the tamarind leaves .

Add the cooked dal and coconut paste and mix well .

Simmer on low flame for  5 – 6 minutes .

Once done garnish with curry leaves and transfer to a serving bowl .

Mix veg is ready to be served with rice or parathas.

With rice it tastes like bisibelebhaat .[ drizzle ghee]

You can garnish with coriander leaves .

MIXED VEGETABLES SOUTH INDIAN STYLE

NOTES

  1. I have used the remaining veges after I made undhiyu .[available during winter]
  2. Adjust tamarind as per taste.
  3. Cooked dal is optional ,it gives a nice texture to the veges .
  4. I overcooked the veges so that my kids don’t make fuss about eating .
  5. You can omit onion and tomato and directly temper .
MIXED VEGETABLES SOUTH INDIAN STYLE

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