Masala Kozhambu

This recipe is an all time favourite in my home.  Actually this recipe is like handing over the tradition to the daughter-in-law.  And my MIL has done with her job of handing it over to me, perfectly.

Since S and my girls just love it, and prefer to eat it for lunch, dinner and even next day, it’s a delight to make it for them and see that happy smile and finger-licking gud comments from them.

So, here it is :

MASALA KOZHAMBU

Ingredients:

Carrots (cut into small pieces) – 1 cup

Beans (cut into small pieces) – 1 cup

Cauliflower (cut into small pieces) – 1 cup

Potatoes boiled  - 5 medium-sized

Green peas – ½ cup

Onions (finely chopped) –  6 onions medium-sized

Garlic cloves – 8

For the Masala:

Cinnamon (Dalchini) – 1” stick

Cardamom (Elaichi) – 4

Aniseed (Saunf) – 1 tsp

Cloves (Lavang) – 6

Poppy seeds (Khus Khus) – 2 tsp

Fried grams (Putnal) – 1 handful

Red chillies – 10 to 12

Procedure:

- Dry fry these masalas in a pan and allow it to cool. Then grind it into a powder. Add the garlic cloves and grind again.

- Pressure cook the carrots, beans, green peas and cauliflower with a little salt.

- In a heavy bottomed pan, pour 3-4 tbsp of oil. When the oil is hot, add 1 tsp mustard and let it pop. Now add 2 tsp of broken urid dal and add the finely chopped onions and fry it till light brown.

- Now the ground masala powder and let flavours arise.

- Add the cooked vegetables, crumble the boiled potatoes in big pieces.

- Sprinkle salt as required.

- Add 1 glass of water and allow it simmer for 5 to 10 mins.

This recipe is very nutritive as it includes a lot of vegetables in it.

Masala Kozhambu is a great with chappathis and puris.

Also, it tastes very well with hot rice and papads – this combo is the favourite at home.