A nourishing food item that can be taken along with “arachu kalakki” or “thayir pachadi”, it tastes great with “inji puli” and makes up a healthy wholesome meal.

Cuisine Style Iyengar

 Ingredients

1. Veggies chopped fine (can include all vegetables including greens )
2. Coconut - 1 cup
3. Uzhunnu paruppu - 1/2 tsp
4. Dried red chilies - 2 no.
5. Jeerakam - 1 tbsp
6. Tovara paruppu - 1 cup boiled and mashed

Preparation Method

Boil the veggies in an open vessel with a little turmeric, salt and a pinch of chilli powder.

Dry roast jeerakam, uzhunnu paruppu, dried red chillies and a pinch of asafoetida.

Cool and grind this into a paste along with freshly grated coconut.

Once the veggies are boiled, add mashed tovara paruppu and the coconut paste.

Let it stand for a boil. Adjust salt. Add fresh curry leaves (bruise them a little bit before adding).

Then temper with coconut oil, mustard, asafoetida and if you like, a little uzhunnu paruppu.

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