PONGAL KUZHAMBU:

Ingredients:
Lentils‐1 cup
Tamarind‐ a small orange size
Boiled rice‐1 handful
Raw rice‐1 tbsp
Peppercorns‐1 sp
Cumin seeds‐ 1 tsp
Fennel seeds‐2 sp
Chopped tomatoes‐1 cup
Avaraikkai‐ a handful [cut into halves]
Red pumpkin‐ a handfuls [cut into 1” pieces]
Sweet potato‐ 2 handfuls [cut into cubes]
Eggplant‐ 1 handful [cut into medium pieces]
Raw banana‐2 [cut into cubes]
Green mochaikkai‐2 cups
Turmeric powder‐1sp
Chilli powder‐2tbsp
Coriander powder‐1 tbsp
Shredded coconut‐ 1 cup
Curry leaves‐ a handful
Chopped coriander leaves‐a handful
Salt to tatse
Method:
Cook the lentils in a cooker. Soak the tamarind in warm water and then
extract the juice after ½ hour. Dry roast the boiled rice, raw rice, cumin
seeds, peppercorns and aniseeds to a nice brown colourand powder them
finely. Add the chopped tomatoes, avaraikkai, red pumpkin pieces, sweet
potatoes pieces, eggplant pieces, raw banana cubes and the mochaikkai in
a cooking vessel and add enough water to cover it. Cook them with
enough salt the turmeric powder. When the vegetables are half done, add
the tamarind juice, the chilli powder and the coriander powder. After
cooking them for some minutes add the dhal and again cook for a few
minutes. Now add the powder, the greens and the shredded coconut. Cook
under slow fire for 5 minutes.