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 :
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
– 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.
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.