Potatoes ~ 1 cup ( Peeled and chopped )
Carrots ~ 1 cup ( Peeled and chopped )
Green peas ~ 1/2 cup
Onions ~ 2 Nos ( Medium sized )
Tomato ~ 1 No ( Large sized )
Green chillies ~ 5 Nos ( Split length-wise )
Chopped ginger and garlic ~ 1 tbsp
Cardamom ~ 3 Nos
Cloves 2 Nos
Cinnamon Stick ~ a small piece
Red chilly powder ~ 1 tsp
Turmeric powder ~ 1/2 tsp
Coriander powder ~ 2 tsp
Curd ~ 1/2 cup
Chopped coriander leaves ~ 1 cup
Curry leaves ~ 1 stem
Grated coconut ~ 1 cup
Cashew nuts ~ 10 Nos
Raisins / Unakka Mundhiringa ~ 2 tbsp
Fennel seeds ~ 1/2 tsp
- First soak the cashew nuts and raisins in 1 cup water for about 30 minutes.
- Heat oil in a pan and add crushed cardamom, cloves and cinnamon and fry for about 1 minute.( Note: You can even use 1/2 tsp of garam masala instead of crushed spices.) Then add chopped onions, green chillies and chopped ginger & garlic and saute till onions become soft.
- In a low flame, add red chilly powder, coriander powder, turmeric powder and fry it for about 1 minute.Then add chopped carrots, chopped potatoes, green peas and chopped tomatoes and fry in a medium flame for about 4-5 minutes Then add curd along with enough salt and 1 cup of water and cook covered for 10-15 minutes.
- Meanwhile grind grated coconut, cashew nuts, raisins and fennel seeds to a smooth paste. Add this ground coconut paste to the cooked vegetables along with little water. Then add chopped coriander leaves and curry leaves. Simmer and remove from the flame.
Enjoy with Appam , Idiyappam or chapathi.