Steamed Curry

Steamed Curry (Vegavaitha Curry)

To serve 4/5 Members

Includes:

1. Carrot Curry
2. Beet Root Curry
3. Beans Curry
4. Avaraikkai Curry / Broad Beans Curry
5. Cauliflower Curry
6. Cabbage Curry / Kose Curry
7. Pudalangai Curry / Snake Gourd Curry
8. Vazhakkai Curry / Platain Curry
9. Vazhathandu Curry / Banana Stem Curry
10. Chow Chow Curry / Bangalore Kathirikkai Curry
11. Kothavarangaai Curry

Vegetables that can be prepared this way:

Group 1:

1.       Beans

2.       Carrot

3.       Beet root

4.       Avaraikkai

5.       Cabbage (Kose)

6.       Cauli Flower

7.       Kothavarangai

Group 2:

1.       Chow Chow

2.       Pudalangai (Snake Gourd)

Group 3:

1.       Vazhakkai

2.       Vazhathandu

Ingredients:

1. Vegetable (say 750 gms)
2. Moong dal (Only for Group 1&2 Vegetable types) : 4 tbsps
3. Coconut (grated) : 75 to 100 gms (rough measure)
4. Green Chilly (For Group 1 & 3 Vegetables): 2 or 3 (depending on the size)
5. Red Chilly (For Group 2 vegetables): 5 or 6 for the fat red chilly types and 3 for the long red chilly types.
6. Mustard: 2 tsps
7. Oil: 3 tsps
8. Curry Leaves: Very Few
9. Turmeric powder: A pinch
10. Asafoedita
11. Jeera seeds: ½ tsp
12. Ginger (only for Group 3 vegetable types)
13. Water

Preparation Procedure:

Group 1 Vegetables

1. In a kadai, add 150 ml to 200 ml water and boil it.
2. Add the moong dal, Cut vegetables and green chillies (you can cut them in the middle as vertically 2 pieces like in Bajji) and few curry leaves and a pinch of turmeric powder.
3. Add salt
4. Cover the kadai with the lid so that the vegetables are steamed in pressure.
5. Once the vegetables are cooked completely, the water will almost drain.
6. Transfer the vegetables to a separate container, so that you can reuse the kadai for seasoning. Ensure that there is no water in the steamed vegetables.
7. Add oil to the kadai, add mustard and when mustard seeds start spluttering, add orid dal, jeera and asafoedita.
8. Keep frying and when orid dal starts turning golden brown, add the grated coconut and few more curry leaves. Keep frying the mix in sim and now add the steamed vegetables also and keep stirring and frying the mix in sim for 2 to 3 mins and switch off the stove.

Group 2 Vegetables

1. In a kadai, add 150 ml water and boil it.
2. Add the moong dal, Cut vegetables and few curry leaves and a pinch of turmeric powder.
3. Add salt
4. Cover the kadai with the lid so that the vegetables are steamed in pressure.
5. Once the vegetables are cooked completely, the water will almost drain.
6. Transfer the vegetables to a separate container, so that you can reuse the kadai for seasoning. Ensure that there is no water in the steamed vegetables.
7. Add oil to the kadai, add mustard and when mustard seeds start spluttering, add orid dal, jeera , red chillies and asafoedita.
8. Keep frying and when orid dal starts turning golden brown, add the grated coconut and few more curry leaves. Keep frying the mix in sim and now add the steamed vegetables also and keep stirring and frying the mix in sim for 2 to 3 mins and switch off the stove.

Group 3 Vegetables

1. In a kadai, add 100 ml water and boil it.
2. Add the Cut vegetables and few curry leaves and a pinch of turmeric powder.
3. Add salt
4. Cover the kadai with the lid so that the vegetables are steamed in pressure.
5. Once the vegetables are cooked completely, the water will almost drain. Drain excess water completely.
6. Transfer the vegetables to a separate container, so that you can reuse the kadai for seasoning. Ensure that there is no water in the steamed vegetables.
7. Add oil to the kadai, add mustard and when mustard seeds start spluttering, add orid dal, jeera , green chillies (cut in to small pieces) and ginger (cut in to small pieces), asafoedita in order
8. Keep frying and when orid dal starts turning golden brown, add the grated coconut and few more curry leaves. Keep frying the mix in sim and now add the steamed vegetables also and keep stirring and frying the mix in sim for 2 to 3 mins and switch off the stove.