 Moong Dal - 1/4 cup Drumstick - 1 Brinjal - 2 Chow chow - 1/2 Yam - small piece Potato - 2 nos Turmeric powder - 1 pinch Salt to taste Urad Dal - 2 tbsp Jeera - 1 tbsp Grated coconut - 1/2 cup Cumin seeds - 1/2 tsp Red Chilly - 12 nos Green chilly -2 nos Curry leaves - 1/2 cup Mustard seeds - 1/2 tsp Broken Urad dal - 1/2 tsp Method: Cut into cubes all the vegetables. Cut the drumsticks into 1 inch pieces. Pressure cook yam and potatoes. Pressure cook moong dal separately. Cook other vegetables in 1 cup of water along with turmeric powder and little salt.  Heat oil in a pan, add urad dal and fry till golden brown, add cumin seeds, red chillies, green chillies and fry well. Add grated coconut and half of the curry leaves and fry well. Grind it to a fine paste along with coriander leaves.  Add the ground paste to the boiling vegetables and bring it to a boil. Add the cooked dal and mix well.  Poricha Kozhambu is ready. Serve it hot with Thiruvathirai Kali. This can be made on any day with all or any of the left over vegetables. |
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