Ingredients:
Vazhaipoo - 1 small size
Turmeric powder - 1/8 tsp
Coconut - 2 to 3 tbsp
Green Chillies - 1 to 2 (Can be increased according to your spice level)
Cumin Seeds - 1/2 tsp
Rice flour - 1/2 tsp
Ginger - small piece
Coconut oil - 1 tsp
Mustard seeds - 1/2 tsp
Asafoetids powder - 1/4 tsp
Beaten Curd - 3 to 4 ladles
Curry leaves
Salt to taste
Clean the vazhaipoo and chop them into small pieces. Pressure cook the chopped vazhaipoo adding little water and turmeric powder. Grind the coconut, green chillies, cumin seeds, ginger and rice flour into a smooth paste.
In a pan add 1 tsp coconut oil and when it is hot add mustard seeds. When it finishes crackling add curry leaves and asafoetida powder. Now add the coocked vazhaipoo with the water, the ground coconut paste and salt to it. Allow it to boil and switch off the stove. When it cooks add 3 to 4 ladles of beaten curd and mix well.
