Ingredients:
Red Cowpeas – 1/2 cup (Karamani Payiru), soaked overnight
Horsegram – 1/2 cup, soaked overnight
Colocasia – 100 gms, cubed
Yam – 100 gms, cubed
Raw Bananas – 100 gms, cubed
Sweet Potato – 100 gms, cubed
Elephant Yam – 100 gms, cubed
Malabar Catmint – 100 gms, cubed (Koorka)
Salt – 2 tsp
Grind to a coarse paste:
Coconut – 2, grated
Small Onions – 10, chopped
Dry Red Chillies – 15 to 18, broken
Cumin Seeds – 1/4 tsp
Turmeric Powder – 1 tsp
For tempering:
Oil – 4 tblsp
Curry Leaves – handful
Method:
1. Heat a pan over high heat with 6 to 7 cups of water.
2. Add the soaked cowpeas and horsegram.
3. Cook till they are half-cooked.
4. Add the vegetables and cook for 30 to 45 minutes till tender.
5. Add salt and ground paste.
6. Mix well and remove from heat.
7. Heat oil for tempering and fry the curry leaves.
8. Pour into the puzhukku, mix well and serve.
image credit: jugal bandi
