Pacha Kari Peralan

Pacha kari Peralan - I came across this recipe in a mag, the recipe is quite similar to that of a veg stew but makes use of spices and spice powders, unlike the traditional veg stew which uses mild spices. It goes very well with appam and idiyappam, but idli, dosa, and chapati can also be paired with this gravy. 

  

What is required:

Mixed Veggies - I used Bellary Onions, tomato, potatoes, carrots, beans, and peas. Cauliflower can also be included. Lemon is optional. 

Frozen peas are used. Fresh ones can also be used.

Spices - Ginger, Green Chillies

Spice Powders - Home-made Turmeric Powder, Red chilli Powder, Coriander Powder, Garam masala are used

Coconut Milk: The base for the gravy is coconut milk. The first and the second milk from half of the coconut are used, Though store-bought coconut milk can also be used. If using store-bought add 1cup of coconut milk and switch off the flame after a minute.

Coconut oil - Coconut oil gives a nice aroma and is used for tempering as well as in the final stage.

Herbs: Coriander leaves and curry leaves are used.

Extracting coconut milk:

Take one half of the coconut, remove the meat, cut it into pieces or grate it, put it in the blender, add a cup of water(preferably warm) and run at speed 3. Filter the liquid obtained. This is the first milk. Now, put the coconut shreds which is on the sieve into the blender jar add 3/4 cup of water, run the mixer at speed 3. Filter the liquid obtained. This is the second milk. Normally we use this milk to cook veggies for gravy or lentils while making payasam. Third milk can also be extracted in the same way but is not required for this recipe.

Accompaniments: Idly, Idiyappam, dosa, appam goes very well with this dish.

Equipment required: 2l pressure cooker, blender

Recipe:

Pacha kari Peralan

Time Taken : 30minutes

No.of servings - 5

1 tumbler - 180 ml

Ingredients with measurements:

Onion - (big)

Tomato -1 (big)

Potato - 1(medium and without skin)

Carrot - 1(big)

Beans - 1 handful

Green peas - 1 handful

First coconut milk - 1cup

Second coconut milk - 1 cup

Coconut oil 1 tbsp + 1tsp

Curry leaves - 1sprig

Grind:

Ginger - 1"

Green chillies - 3 or 4

Spice powders:

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp

Garam masala - 1/2 tsp

Garnish:

Coriander leaves - 1sprig

Directions:

1. Heat coconut oil in the cooker/pan add veggies, curry leaves and second coconut milk and pressure cook for a whistle. Allow pressure to settle down on its own.

2. Grind green chillies and ginger. Add the mixture to cooked veggies.

3. Add all the spice powders.

4. Cook till the raw smell disappears.

5. Add the first coconut milk. Wait till the gravy gets frothy.

6. Switch off the flame. 

7. Add a tsp of oil.

8. Garnish with coriander leaves