Sankranti Pitlay

M2 and me made this Kozhambu for Pongal.We used a whole lot of vegetables for this preparation.This can be kept for two or three days.It has to be boiled frequently.Hence it is also known as eritha Kozhambu

Ingredients:

pumpkin-1/2 piece

ash gourd-half a piece

sweet potato-one medium

colocasia-a handful

broken beans-a handful

brinjal-5

sabre beans-10

carrot-2

potato-1

chayote(chow chow)-2

tamarind pulp-a big marble size

green chillies-1

turmeric powder-1/4 tsp

pitlay powder

coconut grated -half

cooked red gram dal-1 cup

For seasoning

Mustard seeds-1/4 tsp

Urad dal-1/4 tsp

curry leaves-a few

oil-a little for frying

For Pitlay Podi:

coriander seeds-3 tbsp

bengal gram dal-3tbsp

red chillies-6

asafoetida- a small block

coconut gratings

Grind all these ingredients to a powder

Method: This is for four or more people. Boil vegetables with salt and turmeric and pitlay podi.Cook till vegetables are soft.Add tamarind extract and boil for 2 mins.Add cooked red gram dal.Thicken with rice flour if necessary.Add fried seasoning.Garnish with curry leaf and coriander leaves.We also made four side dishes pumpkin curry,raw banana curry,sabre bean curry and sweet potato curry.The idea was to have to sweet curries and two hot curries.

This is my submission for Makar Sankranti event.

Also linking this to CMT-Daal/Kadhi/Sambar/Rasam and Jagruti's event.