KARIAMUDHU

                                        By Vaidehi Gopalaswamy

PARUPPU USILI KARIAMUDHU 

a. Soak bengal gram (3 spoons) & toor dhal (3 spoons) in water for minimum of 1 & 1/2 hours (for hot weather; soaking time varies according to weather; point is that you should soak till they becomes bigger & softer).

b. Cut the vegetables.

c. Pour oil in frying pan

d. Add a pinch of asafoetida

e. Put the cut-vegetables

f. Fry for sometime till the vegetables get well cooked.

g. Add salt & turmeric powder.

h. Take the soaked mixture (don't add water; drain all the water out). Add dry chilies, turmeric powder (little), required salt (according to the amount of pulses), asafoetida to the soaked mixture & then grind it. Don't grind it very fine. It should be little coarse.

i. Put little oil in frying pan. Put the mixture from step (h) into the frying pan, stir & mix it properly;

j. Wait till it becomes well-fried.

k. Add the prepared vegetable (from step (g)) in the pan along with fried paruppu & fry for 1 or 2 more minutes.

(Vazhaikkai (plaintain) , kothavarai, Sanke gourd, Carrot, Cabbage, Vazhipoo, Beans –  any of these one can be used.)