Mixed Vegetable Poriyal
Ingredients
1 Sweet Potato , peeled and diced
2 Potatoes (Aloo) , peeled and diced
1 Carrot (Gajjar) , peeled and diced
2 cups Avarekai (Broad Beans) , chopped
2 cups Methi Leaves (Fenugreek Leaves) , chopped
8 Green Chillies
1/4 cup Water
3 tablespoons Sesame seeds (Til seeds)
1/4 cup Fresh coconut
1 tablespoon Jaggery
Salt , to taste
1/4 teaspoon Turmeric powder (Haldi)
2 tablespoon Sunflower Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds (Jeera)
1 sprig Curry leaves
Method:
roast the sesame seeds on low heat until they are golden.
Cool them to room temperature and grind into a coarse powder along with grated coconut and Jaggery. Set aside until needed.
In a mixer, add the green chillies along with turmeric powder. Keep aside.
Pressure cook the vegetables in 1/4 cup of water for 3 to 4 whistles and turn off the heat. Release the pressure immediately.
Place a heavy bottomed pan on medium flame and add a 1 tablespoon of oil.
Once the oil is hot add the mustard seeds, cumin seeds and curry leaves. Allow then to crackle.
Add in the coconut jaggery sesame mixture and the ground green chilli paste and saute for a minute or two until raw flavour of the green chillies disappears.
Next add in the chopped vegetables, stir the Kalle Koora/Mixed Vegetable Koora well and saute for couple of minutes until moisture released from the jaggery evaporates.
Turn off the heat, check the salt and spices and adjust accordingly. Transfter the Kalle Koora/Mixed Vegetable Koora to a serving bowl and serve hot.
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Ingredients
1 Sweet Potato , peeled and diced
2 Potatoes (Aloo) , peeled and diced
1 Carrot (Gajjar) , peeled and diced
2 cups Avarekai (Broad Beans) , chopped
2 cups Methi Leaves (Fenugreek Leaves) , chopped
8 Green Chillies
1/4 cup Water
3 tablespoons Sesame seeds (Til seeds)
1/4 cup Fresh coconut
1 tablespoon Jaggery
Salt , to taste
1/4 teaspoon Turmeric powder (Haldi)
2 tablespoon Sunflower Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds (Jeera)
1 sprig Curry leaves
Method:
roast the sesame seeds on low heat until they are golden.
Cool them to room temperature and grind into a coarse powder along with grated coconut and Jaggery. Set aside until needed.
In a mixer, add the green chillies along with turmeric powder. Keep aside.
Pressure cook the vegetables in 1/4 cup of water for 3 to 4 whistles and turn off the heat. Release the pressure immediately.
Place a heavy bottomed pan on medium flame and add a 1 tablespoon of oil.
Once the oil is hot add the mustard seeds, cumin seeds and curry leaves. Allow then to crackle.
Add in the coconut jaggery sesame mixture and the ground green chilli paste and saute for a minute or two until raw flavour of the green chillies disappears.
Next add in the chopped vegetables, stir the Kalle Koora/Mixed Vegetable Koora well and saute for couple of minutes until moisture released from the jaggery evaporates.
Turn off the heat, check the salt and spices and adjust accordingly. Transfter the Kalle Koora/Mixed Vegetable Koora to a serving bowl and serve hot.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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