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Traditional Kerala Vegetarian curry With Step by Step Pictures
Published On: 10 Dec 2013
English: Green Gram
tamil: Pachai Parupu / Payatham Paruppu / Pasipayir
telugu: Pesaru Pappu / Pesalu / Pacha-Pesalu
kannada: Hesare / Hesurubelae / Idi Hesuru
hindi: Sabut Mung
Marathi: Mung / Hirave Mug
Oriya: Muga / Biri / Jhain Muga
Punjabi: Mung / Moongi
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Cook the tapioca with turmeric powder, salt and water as required. Keep it aside.
2) Cook raw banana, green gram, turmeric powder, salt and water as required.
Grind the coconut, cumin seeds, green chilly, shallots and ¼ cup water.
Mix cooked tapioca, green gram, raw banana and mash it thoroughly with a spoon.
Add grinded coconut, curry leaves and cook it for 5 minutes.
Heat oil in a vessel and sauté mustard in it and mix in with the puzhukku.
Serve it with mango pickle.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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