Mixed vegetables SouthIndian 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

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.

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 .

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 .

for more recipes click on the names  below :- 

1. What to cook for breakfast ?–  500 recipes
2. Cake recipes – 50 cake recipes + 40 tips on baking -baking in cooker /pan /kadai
3. Idli recipes – 42 tips + 27 different idli recipes
4. Veg recipes–  130 + recipes
5. Cooking tips –  200 tips
6. Tips for buying and cooking fish– 30 recipes
7. Tips for buying and cooking chicken – 30 + recipes 
8. Tips for buying and cooking mutton– 20 + recipes 
9. Rice recipes –  53 + rice recipes
10. Diet plan for losing weight
11. Paneer recipes – 20 + recipes
12. Diet plan for losing weight

For more tips , tricks , videos , recipe , amazing kitchen appliances like our facebook page  – https://www.facebook.com/virtual.treat.for.foodies