Ingredients
1 cup Vazhathandu, (cut it into small size and put it into the buttermilk for cleaning so that color will not degrade)
2 tbsp Grated/Shredded coconut
1/2 tsp Salt
1/4 cup water
To temper
1 tsp Oil
1/4 tsp Mustard
1/4 tsp Split Urad dal
1 spring Curry leaves
1 Green chili
pinch of turmeric
1/4 tsp chili powder
Preparation
Take cooker, add Vazhathandu and water, and cook for 2 whistles to come then switch off the flame.
Take a pan and add one by one from the ‘To temper’ list and add the cooked Vazhathandu and fry them for 2 minutes in medium flame, and finally add the coconut and mix them well and switch off the flame.
1 cup Vazhathandu, (cut it into small size and put it into the buttermilk for cleaning so that color will not degrade)
2 tbsp Grated/Shredded coconut
1/2 tsp Salt
1/4 cup water
To temper
1 tsp Oil
1/4 tsp Mustard
1/4 tsp Split Urad dal
1 spring Curry leaves
1 Green chili
pinch of turmeric
1/4 tsp chili powder
Preparation
Take cooker, add Vazhathandu and water, and cook for 2 whistles to come then switch off the flame.
Take a pan and add one by one from the ‘To temper’ list and add the cooked Vazhathandu and fry them for 2 minutes in medium flame, and finally add the coconut and mix them well and switch off the flame.