Ingredients :

Vegetables -18 palam

Pigeon Pea -½ padi

Ghee or Oil -1 palam

Turmeric Powder -⅛ palam

Red Chillies -⅝ palam

Coriander Seeds -½ palam

Pepper -¼ palam

Cumin Seeds -⅛ palam

Fenugreek Seeds -⅛ palam

Crushed Sesame Seeds -1 palam

Grated Coconut -2 palam

Tamarind -3 palam

Salt -2¼ palam

Rice Flour -1 palam

For Seasoning :

Ghee or Oil -1½ palam

Red Chillies – ¼ palam

Mustard – ¼ palam

Asafoetida – 2 ku.a

Method:

1. White pumpkin(Ash Gourd), yellow pumpkin, cucumber, drumstick and brinjal can be used. Tubers like potatoes, radish can also be used for this curry.

2. Remove the stem of any one type of vegetable and cut it into pieces.

3. Boil 4 padis of water in a pot that can hold 6 padis and boil it.

4. Add toor dal or pigeon pea, ghee or oil and turmeric powder to this. 

5. After the dal is cooked well, add the cut vegetables and cover with a lid. Fry separately in ghee or oil red chillies, coriander seeds, pepper, cumin seeds, fenugreek, cleaned sesame seeds, grated coconut.

1. Grind all these together smoothly by adding water in small quantities. Set aside in a vessel.

2. Dissolve tamarind in ¼ padi water, put this in a lead coated vessel remove the seeds from the tamarind and stir in the ground mixture. Keep this on fire and boil it.

3. After it boils well, pour the dal and vegetables into the tamarind water. Boil again and add water if the curry is less. Add salt.

4. Mix rice flour in pure water ⅛ padi. Pour this in the curry and stir well. Otherwise the rice flour will form lumps. After it boils once, refer to recipe no. 22 seasoning method for seasoning.

10. Add asafoetida after dissolving in one-rupee coin size water. If this Curry is just 2 ½ padi, it will be tasty.