PONGAL CURRY:

In this dish only some particular vegetables such as sweet potato, raw banana, brinjal, avaraikkai, mochaikkai and pumpkin are added with tomatoes. These give a divine taste to the curry. This is being cooked without any oil.

Ingredients:

Tuar dal- ¾ cup
Avaraikkai- 250 gms
Mochaikkai- 1 cup
Small young brinjals- 4
Pumpkin pieces diced in to small pieces-1 cup
Sweet potao diced into 1” pieces-2 cups
Chopped tomatoes- 2 cups
Small raw banana diced in to medium size- 1
Curry leaves- 2 arcs
Chopped coriander- half cup
Shredded coconut- ¼ cup
Tamarind- 2 lime size
Chilli powder- 1 tbsp
Coriander powder- ¾ tbsp
Salt to taste

Fry the following in a dry pan to golden brown:

Raw rice- a handful, peppercorns- ½ sp, cumin seeds- ½ sp, fennel seeds- ½ sp

Procedure:
Soak the tamarind in 2 cups of water for an hour and extract its thick juice.
Pressure cook the dal.
Heat a vessel and pour enough water to boil the vegetables.
Add all the vegetables with salt.
When the vegetables are half-cooked, add the tamarind juice with the chilli, turmeric and the coriander powders.
Cook for some more minutes.
Add the dal and cook for a few minutes.
Add the greens, coconut and sprinkle the powder.
Cook for a few more seconds.
Serve hot with Sarkkarai pongal!