Ingredients:
1/4 k.g. - Elephantroot [Senaikelangu]
3 number of - Raw Banana [Vazhaikkai]
Blackpepper - 1 teaspoon
Redchillie - 3 to 4
Salt - According to taste
Turmeric powder - 1/4 spoon
Fresh grated coconut - 1 cup
1Teaspoon - Jeera
Little Currey leaves
Ghee - 2 spoons
Method:
Take 1 Cooker Vessel, add senai & vazhaikkai & cut them into big pieces. Along with it, add salt, turmeric, crushed pepper powder, little sugar & 1/2 glass water (see ingredients). Close the cooker. In the mean time, take fresh grated coconut, add jeera, red chillie & grain them in the mixer.When the vegetables gets boiled, open the cooker & add the grained masala & mix well. Before removing from the gas, take a fry pan, add ghee, heat it & add jeera. When it spilts, add little fresh grated coconut & fry it till it becomes red. Now pour it on the vegetables & add some curreyleaves.The sabhji is ready. Enjoy with sambar rice .
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Ingredients :
Ripe Mango 2
Curd 1 1/2 cup
Green Chillie 3
Jeera 1/4 sp
Salt As per taste
Jaggery 1/2 sp
Fenugreek [Methi] 1/2 sp
Mustard seeds 1sp
Dry Red chillies 2
Grated Fresh coconut 1
Turmeric powder 1/4 sp
Coconut oil [for thaduka, thalieka ] 2 Tbl sp
Fresh curry leaves Little.
Method :
Cut the mangoes & pour 2 glasses of water & bring them to boil. When it becomes cool, crush the mango with your hand & remove the pulp. In mixer, put the fresh coconut, green chillie, jeera, & grain them smoothly. Add mango pulp along with beaten curd. Then put one kadai on the gas, add coconut oil & heat it. Then add mustard seeds, fenugreek seeds, dry chillie, & curry leaves.When it splutters, pour the grained masala gravy on it, add salt, turmeric powder, little jaggery & mix well. When the kuzhambu gets ready, remove from the gas. Have it with hot steamed rice & papadam.
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