Vendaya Keeri Thenga KuzhambuServing Size:4
Ingredients
Coconut Paste:
1/2 cup freshly grated coconut
1/2tsp fennel seeds
salt to taste
1/2tsp chillie powder
Add 1tbsp oil to a work and roast the ingredients and grind to a fine paste and keep aside.
2 bunches Vendaya Keeri chopped finely and washed
1 cup moong daal
1/2 cup toor daal
3 garlic cloves minced finely
1 green chillie
2tbsp sambar powder
1/2tsp turmeric powder
1tsp salt
1/4tsp hing powder
1 cup chopped shallots
1/2 cup chopped tomatoes
2,5 cup warm water
1tsp mustard seeds
1tsp cumin seeds
5 curry leaves
3 dried chillies broken
Preparation Methods:
Coat the pressure cooker with 2tbsp oil and add minced garlic,green chillies ,chopped onions and tomatoes with salt, sambar and turmeric powder. Saute till onions and tomatoes become tender and add the daals and chopped Vendaya Keeri .Once the they are nicely mixed with the spice -pour 2.5 cup warm water and cook till 3 to 4 whistle. Once the pressure released-on a low flame add the coconut paste and mix well. In a frying pan add 2tbsp oil-add mustard seeds. Once it starts to crack add dried chillies,curry leaves, cumin and hing powder-pour over the Vendaya Keeri and serve.
Comments