Every family has its own traditions.
Me and hubby have started this new practice of going for a walk after dinner. Its time to unwind and connect with the family.
At my place, it was having your meals together. My brother is specific about this even now.
At my in laws place, they have this tradition of making poricha kuzhambu and keerai masial every Saturday.
Slowly, I find that Fridays are Poricha kootu days for me, because I end up with a little of each vegetable and I find it easier to use it up for a kootu. You can use any vegetable that you use for Avial here.
Check out the recipe and tell me one tradition that your family follows.
Check out the Blogging Marathon page for more recipes from fellow participants.
Serves : 4-6
- Mixed Vegetables : 2 cups (Carrots, beans, raw banana, potatoes, chow-chow, cucumber, snakegourd etc)
- Moong Dal : 1/4 cup (optional)
- Mustard seeds : 1 tsp
- Curry leaves : 5-6
- Oil : 1 tsp
- Coconut : 1/2 cup
- Green chilies : 1
- Cumin seeds/jeera : 1 tsp
- Black pepper : 2 (optional, it’s usually not used)
- Wash the vegetables, peel and dice them into same sized pieces. Wash the dal. Pressure cook the vegetables and dal together with a pinch of turmeric powder and 1 cup water for about 2 whistles, or until cooked.
- Grind the coconut, chilies and jeera with 2-3 tbsp of water to get a smooth thick paste.
- In a kadai, pour about a tsp of oil, add mustard seeds and curry leaves. Once it crackles, add the cooked vegetables along with the water its cooked in. Add the coconut paste and salt. Let it come to a boil.
- Do a taste test and adjust seasonings. This is a mild curry, but still if you want to increase the spice level, add half teaspoon of chili powder. If you want it as a gravy, add some more water and let it come to a boil.
- Serve with rice, pickle and papad.