Chenai vazhakkai porichakuzhambu

This recipe is form my Mom's. When I searched the internet for Porichakuzhambu recipes, I found that those recipes didn't use tamarind at all. Well this is how my mom used to make it and call it and I am following the same. I love this gravy since it has a tangy and spicy hot flavour. Goes well with rice and papads.



Ingredients:
Chenai (yam) - 100 grams
Vazhaikkai (plantain) - 100 grams
tamarind - one lemon sized.
toor dal - 50 grams
turmeric powder - 5 grams
Salt - to taste

To roast and grind:
coriander seeds - 10 grams
channa dal - 5 grams
urad dal - 5 grams
red chillies - 3 nos
cumin seeds - 2 grams
fenugreek seeds - 2 grams
coconut (grated) - 20 grams

To temper:
Oil - 15 grams
coconut(grated) - 25 grams
mustard - 5 grams
curry leaves - few

Method:

• Chop the plantains and yam into cubes.
• Soak the tamarind in warm water and extract a thick pulp.
• Pressure Cook the toor dal and keep aside.
• In a wide bottomed vessel, add the chopped vegetables, pour the tamarind pulp, add salt and turmeric powder. Boil this until the vegetables are cooked. If needed add little more water.
• Roast and grind the ingredients listed under "To roast and grind".
• Once the vegetables are cooked, add the cooked toor dal and the ground mixture.
• Mix well and boil the gravy.
• In a kadai pour oil and add the mustard. Once mustard splutters add the curry leaves and grated coconut. Fry until the coconut turns pinkish. Add this to the gravy.

Chenai vazhaikkai porichakuzhambu is ready!!! Serve with Rice...

Linking this to taste-of-tropics-tamarind who is guest hosting for gourmetglobal