South Indian Vegetables

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 -raw plantains
  • 1/4 tsp - grated coconut
  • 4 - green chillies
  • 1 - Onion
  • 1 tsp - turmeric powder
  • salt to taste
  • 1 tbsp - Oil
  • Curry leaves
  • 1/2 tsp - mustard seeds
  • 1 cup - Dhania (coriander seeds)
  • 1/4 cup - cumin seeds
  • 1/4 cup - peppercorns
  • 1/4 cup - Methi (fenugreek seeds)
  • 1/8 cup - Mustard Seeds
  • 1/2 tsp - Asafoetida
  • 3/4 cup - Red Chillies
  • 1 heaped cup - Whole Green Gram with skin (moong dal)
  • 1 - Onion (medium size)
  • 1/4 inch - Ginger
  • 2 tbsp - Raw rice (heaped)
  • salt to taste
  • 1 tbsp - Oil

How to Make South Indian Vegetables

  • Cut the plantains into small bits with oily hands.
  • Grind coconut, green chillies and onion with a little water.
  • Cook plantain in a little water, adding salt and turmeric powder.
  • After the plantains are cooked and cooled add them to the ground masala.
  • Take oil in a pan, put mustard seeds and curry leaves.
  • When they splutter, add the masala plantains and fry until the raw flavour is lost.
  • Serve hot with phulkas.

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