Ingredients

• Vegetables : ¼ kilo
• Onions : 2
• Tomato : 3
• Salt : as needed
• Ginger garlic paste : 1 tbsp
• Curry leaves : a little

 To grind

• Chilli powder : 3 tsp
• Coriander seeds powder : 1½ tsp
• Saunf : 1tsp

 To grind separately

• Grated coconut : 3 tbsp
• Cashewnut : 6
• Poppy seeds : 2 tsp

 For seasoning

• Oil : 3 tbsp
• Please note : Vegetables like peas, potato or cauliflower can be used together or separately for this preparation. Soaked chana can also be used.

 Method

Cut the vegetables into small pieces. 
Cut onion and tomato finely. 
Grind chilli powder, coriander seeds powder and saunf. 
Grind coconut, cashewnut and poppy seeds into a paste.
Heat oil in a pan add onions and sauté.
Add tomato and salt and fry for sometime.
Add ground chilli powder, ginger garlic paste and fry, closing the pan with a lid.
When the pungent smell subsides, add vegetables and fry well.
Add 1-1½ cups water, close it with a lid and let it boil.
When the vegetables are cooked, add ground coconut paste.
Stir well, while it boils and add curry leaves before removing from fire.


This recipe is taken from the book "Kuzhambu Vagaigal" by Revathi Shanmugam published by Kannadhasan Pathippagam