Poricha Kuzhambu

Ingredients:

Chopped mixed veges - 1½ to 2 cups (approx)

(I used carrot, potato, green peas, beans)

Tuar dal – 1/3 cup

Water - 1½ cups approx

Hing – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Salt – 1½ teaspoons

Rice flour – 1 teaspoon

To roast & grind:

Oil - 1 teaspoon

Urad dal – 3 teaspoons

Cumin seeds – 1 teaspoon

Pepper – ½ teaspoon

Curry leaves – 10

Red chillies – 1 or 2

Grated coconut - ¼ cup

Tempering:

Oil - 1 teaspoon

Mustard seeds - ½ teaspoon

Urad dal - ½ teaspoon

Channa dal - 1 teaspoon

Method:

1. Pressure cook tuar dal with 1½ cups (approx) of water, water levels immersing the dal for 4 to 5 whistles.
2. In a small pan add one teaspoon of oil and add all ingredients mentioned under roast & grind section except coconut, fry till it starts to get golden brown & the add coconut fry for about ½ a minute.
3. Allow the roasted contents to cool completely & grind to paste along with rice flour.
4. Boil the mixed vegetables with hing, turmeric powder & salt. (approx 5 to 7 mins)
5. Once veges are cooked add in the ground mixture, cooked tuar dal & mix well without lumping.
6. Allow to boil for a 2-3 mins.
7. Add tempering and poricha kuzambhu is ready to serve.