ചപ്പാത്തിക്ക് ഇതുണ്ടെങ്കിൽ വേറെ കറി വേണ്ട || vegetable curry|| Side Dish for Chapathi Dosa and Rice

Ingredients:
Toor dal – 215g / 1 cup
Onion – 1 small (Thinly sliced)
Ginger – 1 big piece (Crushed)
Green chilly – 10 small (Slit open)

Potato – 1 big / 2 medium (Cut into small pieces)
Snake gourd – ½ kg (Cut into small pieces)
Curry leaves
Tamarind (Soaked and juice extracted)
Salt

For tempering:
Coconut Oil
Mustard seeds – 1 tbsp
Dry red chillies
Cumin seeds – 1 tbsp
Fenugreek – ½ tsp
Curry leaves
Onion – 2 medium (Finely chopped) / Shallots
Turmeric powder – 1 tsp
Red chilly powder – 1 tsp

Steps:
Pressure cook dal along with onion, ginger and green chillies adding 3 glasses of water (add 4½ glasses, if you are serving this with rice) for 1 whistle on high flame and for 10 minutes on medium flame on the small burner or on medium-low flame on big burner.
Switch off and let the pressure release naturally.

Open the cooker and ensure that the dal is cooked.
Add potato, snake gourd and salt.
Cover and bring it to a boil. (I am using a normal lid, not the lid of the cooker. Do not forget to remove the whistle if you are using lid of the cooker)
Stir well and cook till the vegetables are cooked.
Add tamarind extract and bring it to a boil.
Switch off.

Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add dry red chilly.
Add fenugreek.
Add onion and curry leaves.
Saute till onion becomes golden.
Add turmeric powder and sautéon low flame till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Switch off and add this to the curry.
Leave it covered for a minute.
Garnish with coriander leaves.
You can also add some finely chopped raw onion, if you prefer.
Serve with chapathi.

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