Ingredients:

• 1 cup – sour Curd
• Salt to taste
• 1/2 cups – vegetables (pumpkin, bhindi, Potato etc)
• 1/2 tsp – Turmeric powder
• For masala paste:
• 2 tsp – Dhania
• 1 tsp – Jeera
• 4 to 5 chillies
• Few sprigs of Coriander leaves
• 1/2 cup – Coconut
• 1 inch – Ginger
• 2 tsp – Chana dal
• For tempering:
• 2 tsp – Coconut oil
• 1 tsp – Mustard Seeds
• 1 tsp – Methi seeds
• A few Curry leaves

Method:

1. Grind the ingredients for the masala into a very fine paste.
2. Heat coconut oil in a pan. Add mustard and methi seeds. When they splutter, add curry leaves.
3. Add diced vegetables.
4. When veggies are fried, add masala paste and mix well.
5. Add 1/2 tsp turmeric powder.
6. Now add diluted sour curd and salt and simmer.
7. When bubbles start to appear, remove from fire.
8. Serve with rice or adai.

Recipe courtesy of Varadarajan