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| Prep Time | 1 hours |
| Servings |
people
|
Ingredients
- small onion 20 no. -
- Tomato 2 no. -
- red chili 2 no. -
- Curry leaves 1 bunch -
- white pumpkin 1/4 cup -
- yellow pumpkin 1/4 cup -
- field beans 1/4 cup -
- lady's finger 1/4 cup -
- ridge gourd 1/4 cup -
- broad beans 1/4 cup -
- raw banana 1/4 cup -
- Tamarind water : 1 cup -
- Coconut paste 1 cup -
- Salt to taste -
- sambar podwer 2 tsp -
- Turmeric Powder: 1 tsp -
- kuzhambu milagai podi 2 tsp -
- Oil : 4 tsp -
- Mustard : 1 tsp -
- fennel seed 1/2 tsp -
- fenugreek seed 1/2 tsp -
- broken urad dal 1/2 tsp -
- Coriander leaves : to garnish -
Ingredients
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Rate this recipe!
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Instructions
- chop the white and yellow pumpkin
- chop the lady's finger, ridge gourd, broad beans, and raw banana
- in a pan heat the oil and temper the mustard, broken urad dal, fennel seed, fenugreek seed
- add onion, curry leaves and red chili and saute it
- add tomato and mix well
- add salt and turmeric powder and mix well
- add all the vegetables and mix well
- add sambar powder and kuzhambu milagai podi and mix well
- add required water and allow to cook for 10 mins in medium flame
- add coconut paste and mix well and allow to cook for 10 mins in medium flame until the gravy becomes thick
- yezhukari kuttu is ready to serve, garnish with coriander leaves
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