Ingredinet:
1/4 cup peeled, chopped yam
1/4 cup peeled, chopped sweet potatoes
1/4 cup peeled, chopped potatoes
1/4 cup peeled, chopped yellow pumpkin
1/4 cup peeled, chopped green plantain
1/4 cup peeled, chopped white radish
1/4 cup peeled, chopped unripe green papaya
1 drumstick, chopped
1/4 cup white dry peas, soaked
10 dried teffal berries (optional)
1 cup grated coconut
12 black peppercorns
4 green chillies
1/4 tsp turmeric powder
1 tsp chilli powder
2 tbsp grated jaggery
3 tbsp tamarind pulp
1 tsp rice flour
Salt to taste
Method:
Lightly crush the teffal and set aside.
Grind together the grated coconut, peppercorns and green chillies with half a cup of water to a smooth paste.
Boil the vegetables and dried peas in a deep pan.
Add turmeric and chilli powder, jaggery, tamarind pulp, rice flour and salt and mix well.
Add coconut paste, teffal and one cup of water and bring to a boil.
Remove from heat immediately and serve hot with any Indian bread.
1/4 cup peeled, chopped yam
1/4 cup peeled, chopped sweet potatoes
1/4 cup peeled, chopped potatoes
1/4 cup peeled, chopped yellow pumpkin
1/4 cup peeled, chopped green plantain
1/4 cup peeled, chopped white radish
1/4 cup peeled, chopped unripe green papaya
1 drumstick, chopped
1/4 cup white dry peas, soaked
10 dried teffal berries (optional)
1 cup grated coconut
12 black peppercorns
4 green chillies
1/4 tsp turmeric powder
1 tsp chilli powder
2 tbsp grated jaggery
3 tbsp tamarind pulp
1 tsp rice flour
Salt to taste
Method:
Lightly crush the teffal and set aside.
Grind together the grated coconut, peppercorns and green chillies with half a cup of water to a smooth paste.
Boil the vegetables and dried peas in a deep pan.
Add turmeric and chilli powder, jaggery, tamarind pulp, rice flour and salt and mix well.
Add coconut paste, teffal and one cup of water and bring to a boil.
Remove from heat immediately and serve hot with any Indian bread.
