Deep Fry (Poricha Curry)

This poricha curry type works very well with Seppan Kizhangu and also with Potato. Tastes too yummy J

Ingredients:

1. Vegetable: 750 gms
2. Salt
3. Red Chillies: 8
4. Oil: To fry the vegetables (say 150 to 200 ml)
5. Tamarind: very small (of the size of a kali pakku)
6. Coriander seeds: 1 tsp
7. Gram Dal: 1 tsp
8. Water

Preparation Procedure:

1. Cook the vegetable in a cooker (just 3/4^th) so that they are not mashed.
2. Cool the cooked vegetables, peel them and cut them in to fairly big pieces without mashing them.
3. In a kadai, add 2 tsps oil and roast the chillies, coriander seeds and gram dal for very few mins till the dal turns colour lightly.
4. Grind this mix along with Tamarind, Salt and asafoedita by adding little water. (Add the entire quantity of salt while grinding itself since we are not going to add salt while cooking again). This needs to be like a paste – neither powdery nor too watery.
5. Spread this above paste with your hand to the entire quantity of cut vegetables fully and evenly.
6. Now, in a clean kadai with no water traces, add the oil (150 to 200 ml) depending on the quantity of vegetables to fry and heat up the oil kadai.
7. Like you fry a vadam, add the vegetables in little quantities and allow them to fry in the kadai. See if they are roasted (it would appear in dark brown colour once they are completely roasted) and then with a ladle (that has tiny holes to drain the oil while removing the fried items from the kadai: typical to that you use while frying oil items), take the fried item and transfer to a vessel containing tiny holed bottom to filter out the excess oil if any.