Mixed vegetable coconut free, gluten-free curry for winter
To prepare tamarind pulp
- 1 small lime sized ball tamarind
- 1 cup drinking water ( warm )
For the porichakozhambu masala
- 2 tbsp Urad Dal (black gram dal)
- 1 tbsp Channa Dal ( split bengal gram)
- 1 tsp Black pepper
- 1 tsp dry red chillies ( i used flakes)
- 15-20 curryleaves
- 1 cup wintermelon Diced and loosely packed
- 1 cup snake gourd diced and loosely packed
- 1/2 cup bitter gourd diced and losely packed
for the chickpea
- 1/2 cup chickpea ( pre-cooked or from a can)
to cook the vegetables
- 2 cups drinking water
- 1/2 tsp turmeric powder
- salt to taste
for the tamarind extract
Soak the small lime sized ball of tamarind in the warm water and set aside for 10 minutes
Once soft muddle the tamarind and extract the soft pulp in the water. Remove the unwanted hard bits and strain the tamarind pulp. Set aside until use
prepare the vegetables
Wash and clean the vegetables needed.
Remove the central part of the bitter gourd, the snake gourd and winter melon. Dice the vegetables about 1-inch cubes.
In a cooking pot add two cups of water, the diced vegetables, salt and turmeric and bring to a boil.
Add the precooked channa ( chickpea) to the vegetable combo. ( you can use yams in the place of channa)
Now add the tamarind pulp prepared to this mix
Cover and cook till the vegetables are soft.
for the poricha kozhambu masala mix
In a separate pan, dry roast the dals and the spices on a low heat.
Once they are crisp add the curry leaves and roast till the curry leaves snap.
Cool this mix and powder it in a spice blender.
Completing the curry
Add this masala mix to the cooked vegetable mix and stir in without any lumps.
Simmer this on slow heat till the gravy thickens and the flavours mix well. This takes about 5-8 minutes on low heat.
The curry is now ready to be served. Enjoy with steamed red rice and crisp vadams.
For the full fiery version
Use 1 tbsp black pepper and 7-10 red chillies in the masala mix to roast and powder. I have toned down this very much to suit my family.
To meal prep and freeze
You can leave this curry in the refrigerator for up to 5 days.
If you like to freeze, cool the prepared curry into freezer-friendly containers and save for up to 3 months. defrost as required.