Thengai varuthu kottina porichozhambu is one of my favourite South Indian gravies. This is one of the Kerala recipes. You can make this recipe with plantain, potato, yam, cowpeas, chick peas. The combination is Plantain-cowpeas, Plantain – Chick peas, Yam- chick peas, Plantain-potato-cowpeas. This recipe is not made in a regular basis but once this is made, there is no left over.  Mix it with hot rice and have it with papad.

INGREDIENTS

Vaazhakkai(Plantain) – 1/2

Black Channa – 1 cup

Salt – As required

Turmeric powder – A pinch

For grinding

Pepper – 1 tsp

Red chilli – 1

Coconut – 2 tsp

For Seasoning

Mustard seeds – 1 tsp

Channa dhal – 1 tsp

Urad dhal – 1 tsp

Grated coconut – 3/4 cup

Curry leaves – few

Asafoetida

Coconut oil

• Soak the chickpeas in water for 6-8 hours/overnight.
• Cut the plantain into small cubes.
• Next day drain the water and pressure cook the plantain and cowpeas with little water, salt and turmeric powder.

• Grind pepper, red chilly, grated coconut with little water and keep aside.

• Finally in another kadai/pan add 2 tsp coconut oil, and splutter mustard seeds, channa dhal, urad dhal and curry leaves.
• Once they crack, add the grated coconut and fry until they turn golden brown or until you feel the smell of the coconut.

• In a kadai, add the pressure cooked vegetables. To thuis add the ground masala. Allow it to cook. Add water to adjust the consistency.

• Put these fried items in the vegetable mixture.
• Mix well and cook for five minutes.

• Serve it with hot rice and papadam.

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