Vegetable Varieties(Kai)

Raw Banana Subzi (Vazhakai puli potta karamathu)

Ingredients:
Raw banana - cut into medium size pieces
Tamarind - marble size
Turmeric powder
Salt to taste
for tempering
Mustard seeds - 1tsp
Urad dhal - 1/4tsp
Channa dhal - 1/4tsp
Hing - little
Curry leaves - little

Method:
In kadai add oil, mustard seeds, urad dhal, channa dhal, hing, curry leaves, raw banana. Add tamarind juice, turmeric powder, salt and cook till plantain turns soft. Add 2-4 tsp karamathu powder. Mix gently and cook for 2 minutes.

Note:
This will be a nice combination for Morkuzhambu

 

Morkuzhambu

Ingredients:

Dhania -1tsp
Toor dhal - 1 tsp
Channa dhal - 1tsp
Jeera -1/2 tsp
Vegetables of your choice
Methi - 1/4 tsp
Urad dhal - 1/4 tsp
Hing
Green Chillies - 6
Coconut grated - 4 tsp
Butter milk -3 cups
Turmeric powder
Salt to taste

Method:
Soak dhania, toordhal, channa dhal for 30 mins.
In kadai add methi, urad dhal, hing roast in little oil. Grind the roasted ingredients along with jeera, green chillies and coconut.
Mix the ground paste, turmeric powder and salt in buttermilk.
Add 2tsp tamarind juice(optional)
Stir gently and cook till the morkuzhambu bubbles.
Garnish with coriander leaves and serve with hot rice.

Note: With this Raw banana kai will go well.