The proverbial “Curry”

No south Indian meal is complete without a “kootu” or a “Curry”. The “kootu” is mélange of watery vegetables with some dal in coconut gravy and the “Curry” is usually blanched vegetables garnished with some grated coconut or it could also be fried. You do not need to do any elaborate preparations for both these dishes. Just chop the vegetables, blanch and garnish or fry them. However care must be taken while blanching so that the vegetables do not get mushy.
You could make a curry using French beans, broad beans, carrots, cabbage, potatoes or colacassia to name a few. I have used broad beans this time around. I have chopped them and blanched it for 4 - 5 minutes in hot water with some salt. In a kadhai i have heated some oil, spluttered some mustard. Then added some curry leaves and some some ground nuts, chana dal and urad dal with 3 red chillies and one green chilly once the flavours have been released i have added the vegetables and mixed it thoroughly. I have finally added around 1/2 a cup of grated coconut and mixed well. Kept the vegetables on the fire for another 2 minutes before serving it hot. A very simple way for making the vegetables interesting to eat.