Yezhu Kari by Meena

Yezhu Kari

Cut Veggies = 2 cups
Tamarind(soaked in hot water) = 1/2 lemon size
Toor dal = 1/3 cup(cooked)
Turmeric powder = 1/2 tspn
Salt = 1 tspn(appox.)

Dry roast & grind:
Red chillies = 5
Channa dal = 1 tsp
Coriander seeds = 2tspn(heap)
methi seeds = 1/4 tsp
Coconut shreded = 1/2 cup(preferably dry)

In a pressure pan, combine cut veggies, cooked dal, tamarind water, turmeric powder, salt & ground spices & 1 cup water & let it to 3 whistles.
After the pressure is released, opn the cooker & let it boil for 2 mins.
Make seasoning with urad dal, mustard, asafoetida, curry leaves & pour over the kozhambu.

Note:
1. U may add all those veggies which u add in Avial & much more like white pumpkin, yellow pumpkin, carrot, beans, peas, drumstick, brinjal, cho-chow, bottle guord, snake guord, Plantain, yam, colocasia, raw mango, long beans etc.

2. The flavour comes in roasting the coconut in low flame well(slightly brownish colour)