Murungai ilai poricheri / poricha kari

Ingredients:
Drumstick leaves                      : 1 cup (cleaned)
Thuvaram paruppu/ Tur Dal     : 1/2 cup (pressure cooked)
Grated Coconut                        : from half a coconut
Dried Red Chillies                     : To taste (3 for medium spice)
Jeeragam/ Cumin                      : 1 tsp
Kadugu/ Mustard seeds            : 1 tsp
Ulutham paruppu/ Urad dal       : 1 tsp
Curry leaves                              : a few
Turmeric Powder                       : 1 Tsp
Salt                                            : To Taste
Oil                                              : 1 Tbsp (use coconut oil for added taste)


Method:

In a little oil fry 2 tbsp grated coconut till it turns light brown. Keep aside for garnish.
Grind the rest of the coconut with jeera and red chillies to a fine paste.
Add this paste to the boiled leaves.
Add the boiled and mashed dal.
Boil together for about 5 minutes on  low flame.
Heat oil and add mustard seedsn. Once they splutter add urad dal and curry leaves. Pour over the mixture. Finally add the fried coconut.
Serve with rice.

In place of drumstick leaves, mixed vegetables can be used : raw banana - 1/2; White pumpkin-  a small wedge; brinjals - 1 or 2; beans - a few; elephant yam (chenai)- a small piece; green peas - a fistful; drumstick - 1
Cut all vegetables into small squares.
Rest of the procedure is same as above. In this avatar, it is called Poricha kuzambu.

Method 2:

Ingredients:
Split green gram                        a fistful
Elephant yam                            150gms
Raw plantain                               or 2

Snake gourd                              1 small
White brinjal                               100 gms
Turmeric powder                        1 tsp
Salt                                             as required

to be ground to a smooth paste:
Shredded Coconut                     1/2 cup
Red chillies                                 3 or 4  (depending on tolerance)
Cumin seeds                               1 tsp

For tempering:
Coconut oil                                 1 Tsp
Mustard seeds                           1/2 tsp
Cumin                                         1/2 tsp 


Method:
Boil the dal separately in sufficient water mash it and keep aside. Can be pressure cooked.
Cut vegetables, add a spoon of turmeric powder and salt and cook in sufficient water.
Once the vegetables are cooked add the ground paste and dal and boil together for a few minutes.
Finally heat coconut oil, splutter mustard seeds , add cumin seeds and pour over the poricha kari.