|10 nos||Raw banana (2″ pieces)|
|10 nos||White pumpkin (2″ pieces)|
|10 nos||Green beans (2″ pieces)|
|10 nos||Carrot (2″ pieces)|
|10 nos||Potato (2″ pieces)|
|20 nos||Green peas|
|½ nos||Drumstick (or 4 frozen pieces)|
|1 cup||Sour curd|
|¼ cup||Fresh grated coconut|
|2 nos||Green chili|
|½ tsp||Cumin seeds|
|6 nos||Curry leaves|
|3 tsp||Coconut oil|
|¼ tsp||Turmeric powder|
Cook all the veggie pieces till tender with 2 cups of water, turmeric and pinch of salt. Drain excess water if any and transfer the veggie to a bowl. Grind coconut, green chili and cumin seeds to a paste and mix this with the cooked veggies. Slightly saute this masala covered veggie over low flame to get off the raw chili smell. Switch off and while its still warm mix the sour curd and salt to this and keep aside. Heat coconut oil in a small pan, splutter mustard, curry leaves and add it to the veggies. Mix well and serve with Adai.
Not advisable for reheating as it might curdle the curd.
This serves 2 to 3 people.