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A curry to keep you cool

It's a feel-light combination. Try this a vegetable curry with no spices and the cool mango pachady

PHOTOS: T. SINGARAVELOU

TONGUE TINGLING Mixed vegetable curry

I learnt to make this simple curry from my grand aunt, who would usually make it during summer. It has practically no spices.

The combination of vegetables, cashew nuts, coconut milk and yoghurt makes this curry light and refreshing.

Have it with butter parathas or chappathis.

Mango pachady

Mixed vegetable curry

Serves 6

Time 30 minutes

Ingredients

Peas - 150 gm
Carrots - 2, cut in julienne
Potatoes- 2, cut in julienne
French beans - 150 gm, cut in
julienne
Cauliflower - half, cut the flowe
rets separately
Tomato - 1, cut fine
Onion - 1 big, cut fine
Ginger/garlic paste - 1 tbsp
Green chilli - 4
Garam masala - half tsp
Cashew nuts - 100 gm
Coconut - half, to extract milk
Yoghurt - 1 cup
Lemon - juice of one
Coriander leaves - 1 tsp
Mint leaves - half tsp
Ghee - 3 tsp
Method

Grate the coconut and run it in the mixer with 100 ml water. Strain the mush for thick milk.

In a deep frying pan, heat ghee and fry onions, cashew nuts, green chillies, ginger/garlic paste till golden. Add vegetables and garam masala, and fry for 3 minutes. Add yoghurt and fry till ghee separates. Add thick coconut milk and cook till vegetables soften. Add lemon juice, coriander and mint leaves. The curry should be thick. Serve hot with butter paratha and mango pachady.

Mango pachady

Serves 6

Time 20 minutes

Ingredients

Green mango - 1, peeled and scrapped
Coriander leaves, cut fine - 1 tbsp
Green chilli - 1, cut fine
Coconut scrapped - 3 tbsp Salt
Sugar - 1 tsp
Method

Mix all the ingredients together and refrigerate. Serve cold with mixed vegetable curry and parathas.

KETHARI SRIVANJIAM

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