Carrot – 2
Brinjal – 2
Potato – 1
Sambar powder – 1 tsp
Grated coconut – 2 tsp
Pepper – 8
Red chillies – 1
Urud dal – 1 tsp
Mustard seeds – 1 tsp
Cut all the vegetables into small pieces. Boil them by adding turmeric powder and sambar powder to it.
Pressure cook the tuvar dal and keep it aside.
Fry urud dhal, Asafoetida, pepper and redchilli in oil and grind it with grated coconut.
Now, add the mixture and salt with the vegetables, curry leaves and cook for a while.
Pour the smashed tuvar dhal with the kozhambu and make them boil for 5 minutes
Now split the mustard seeds and urud dhal in the oil and season the kozhambu.
It goes well with rice and Danger pachidi
Urud dhal – 2 tsp
Curd – ½ cup
Green chillies – 1
Fry the urud dhal in a pan without oil and after it turns pink, grind it into fine powder
Now add salt and curd with the powder and mix it well
Cut green chillies into small pieces and season the mustard seeds and the green chilles in the oil and pour it on the curd mix
It’s a nice combo , having poricha kozhambu with danger pachidi. Ensoy !!