What comes on your mind when you think of Pure-veg restaurants? Obviously “ Udupi hotel”.
Today its time to share a recipe. Yeah a thick, rich, yummy and a very healthy gravy which barely consists of spices. And it full fills our taste buds as well as keeps our body cold this hot summer.
Cooking Time
Preparation Time :10 Min
Cook Time : 20 Min
Total Time : 30 Min
Ingredients
Serves : 4
200 gms pumpkin chopped in cubes
200 gms curry cucumber/ madras cucumber chopped in cubes
200 gms potatoes
100-150 gms beans chopped
3-4 nos tomato chopped
5-6 nos toor dal
1 tsp turmeric powder
1 cups water
50 gms tamarind pulp 50 soaked in water
1 piece jaggery
1 bowls coconut crates
5-6 nos dry chilies
1 sprig curry leaves
3-4 tbsp coriander seeds
2-3 tbsp urd dal
2-3 tbsp channa dal
2-3 tbsp cumin seeds
2-3 tbsp mustard seeds
2 tbsp coconut / vegetable oil
1 pinch asafoetida (hing)
1 pinch salt
Directions
Boil pumpkin + cucumber + potato + tomato + beans all together and keep it aside.
Boil toor dal + turmeric powder + salt to a raw paste consistency.
Spice blending : Pan fry the dry chillie’s + curry leaves + coriander seeds + urd daal + channa daal +cumin seeds + crated coconut in hot vegitable oil. Then blend it to a smooth thick paste by adding some water maintaining consistency
Now take a bigger pan, make it hot add 2 cubes of jiggery and little water let it melt/ caramelize. Now add boiled and mashed toor dal to jiggery syrup. Add tamarind pulp extract to this. Boil for a minute
Its time to add boiled vegetables & the spice paste we made. Slow cook it for 10 minutes. Add salt.
Now finally make a tadka of vegetable/coconut oil + mustard seeds + curry leaves + dry chillie’s + pinch of asafetida