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Puli Koddel (Spicy Vegetable Curry)


2 Tbsp Oil
3 tsp sesame seeds
3 tsp Coriander seeds
8 Red chilies, dried
2 tsp split black gram (urad dal)
3 Chayotes or 1 eggplant, diced
2 tsp spilt chickpea or bengal gram (channa dal)
6″ long Daikon, diced
1/2 tsp turneric powder
2 Zucchinis, diced
1/4 tsp Asafoetida powder
1 tsp Mustard seeds
1 tsp Rice, uncooked
5-6 Curry leaves
3 Tbsp Coconut, grated (fresh or dessicated)
1 tsp Sugar,Salt to taste


Roast coriander seeds, split black gram, bengal gram, turmeric, asafoetida, rice, coconut, sesame seeds and red chilies using 1 Tbsp oil, until brown. Grind this mixture with tamarind into a coarse paste. Meanwhile, cook the vegetables until soft. Add the spice mixture, sugar and salt. Add water if necessary. Cook for 5 minutes, remove from flame. In a saucepan, heat the remaining oil. Add mustard seeds and curry leaves. Remove from flame after the mustard seeds have popped, transfer into the curry (you can add some curry into the sauce pan for easier transfer). Serve with rice.

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