The Vegetarian Curry Bible

Mixed Vegetable Usli

by Sunita

Morkozumbhu

by Sunita

Ingredients

•

4 cups of frozen vegetables

(like corn, carrots, beans, potatoes,

cauliflower, green peas)

1 tsp mustard seeds

1 tsp urad dal

1 tsp channa dal

1/2 tsp white sesame seeds

1 sprig curry leaves

2 tablespoon methi leaves, chopped finely

1 tablespoon coriander leaves , chopped finely

1 dry red chilli

4 green chillies, chopped

2 tablespoon coconut shredded

A pinch of hing

•

5 cups of buttermilk

4-5 green chillies, slit

1 1/2 tsp cumin seeds

2 tsp coriander seeds

1 tsp turmeric powder

2-3 tablespoons coconut, shredded

Salt to taste

1 tsp mustard seeds

1 sprig of curry leaves

Oil for seasoning

Water for diluting the buttermilk if needed

Method

Add 1/2 tsp of turmeric to the buttermilk and mix well.

Add water if the buttermilk is too thick.

Add salt and heat on a low flame till the buttermilk reaches room

temperature.

1 tsp lemon juice

Salt to taste

2 1/2 tbsp cooking oil

Take it from the fire and set aside.

Roast in a little oil, one by one, the coconut, the remaining

turmeric,jeera, coriander and green chillies.

Blend to a smooth paste.

Add this coconut paste to the warm buttermilk, put it back on the stove

and heat for approximately 4-5 minutes.

Season it with mustard seeds and curry leaves.

Delicious when eaten with hot plain rice.

0 Cannot be re-heated on direct fire.

Method

Heat the oil and add the mustard, sesame, urad dal, channa dal, curry

leaves, green chillies, red chilli and fry till the seasoning is done.

Add the methi leaves and fry for about 2-3 minutes.

Add all the vegetables and the coriander leaves.

Mix well, sprinkle some water and cook on a high fire till the

vegetables are done.

Add the shredded coconut and mix well.

For about 2-3 minutes, keep the dish covered on low heat.

Add the hing and mix well.

Sprinkle lemon juice.

Eat with chapathi.

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