Podi Idicha Curry

Also referred to as ‘Podi Thooval’ curry..

Vegetables that can be prepared this way: Potato, Seppan kizhangu

Ingredients:

1. Vegetable: 750 gms
2. Salt
3. Mustard: 2 tsps
4. Oil
5. Red Chillies: 6
6. Gram dal (Kadala Paruppu): 6 tbsps
7. Coriander Seeds: Kothamalli Vidhai: 6 tbsps
8. Curry Leaves: Few
9. A pinch of turmeric powder
10. Asafoedita
11. Water

Preparation Procedure:

1. Cook the Potato / Seppan kizhangu in a cooker by steaming it with water. Ensure that the vegetable is not mashed. It should only be 3/4^th cooked so that you are able to cut the boiled vegetable without mashing them.
2. In a kadai add 2 tsps of oil and roast the gram dal, coriander seeds and the red chillies till light colour change to golden yellow colour.. allow the roasted mix to cool. Transfer the contents to a mixer and add salt and asafoedita to the mixer and grind it without adding water so that it is powdery.
3. Cut the boiled vegetable in to fairly big pieces (not too small or too big).
4. In a Kadai, add 4 tbsps of oil, add mustard and when mustard starts spluttering, add the cut vegetable. Add turmeric powder and asafoedita (pinches) and the powdered mix to the kadai with continuous stirring so that it spreads uniformly.. You need not add salt if you have added enough salt while grinding the roasted mix itself. Otherwise, add some more salt here.
5. Allow it on kadai for around 10 mins to 15 mins and when the vegetable is medium roasted, add few curry leaves and remove it from the flame.