Naral dooth avunti (Thengai paal kulambu)

      It is a vegetable stew prepared with mixed vegetables and coconut milk. I got this recipe from a friend and prepared it and clicked it long time back but found time to post it only now. It is a great combo with idiyappam and appam also. Its an sourastrian special dish... Lets c how to do dis in hme..

INGREDIENTS:

• Cabbage 
• Carrot 
• Yellow Pumpkin/parangikkai
• Broad beans/ avarakkai 
• Potato 
• Peas -1/2 cup 
• Turmeric powder -1/4 tsp
• Salt as needed 
• Garlic - 4 cloves
• Onion -1 medium size
• Thin coconut milk -1 cup
• Thick coconut milk – 1 cup 

For grinding raw 

• Grated Coconut -1/3 cup or 4 tbsp
• Fried gram /Pottukadalai -1 tbsp 
• Green chilli -3
• Cumin seeds/jeera seeds -1 tsp 

For the seasoning

• Oil -1 tsp 
• Mustard seeds – 1 tsp 
• curry leaves - a sprig 

METHOD:

1. Chop onion and garlic and keep it aside.
2. Cut all the other vegetables into medium sized pieces. Total vegetables should be around 4 cups excluding peas.
3. Extract thin and thick coconut milk and keep it ready. Check out how to extract coconut milk.
4. Grind coconut, fried gram, green chilli and cumin seeds to a smooth paste and keep it aside.
5. Take a pan/pressure cooker, add all the vegetables including peas.
6. Add salt, turmeric powder, onion, garlic and thin coconut milk. Cook until the vegetables become tender.
7. Add ground coconut paste and cook for a few more minutes.
8. Then add thick coconut milk, heat it and remove from flame. Do not boil or cook for a long time once you add thick coconut milk as the mixture might curdle.
9. Heat oil, add mustard seeds, when it splutters, add curry leaves and pour it over the kulambu.