Directions

1. Cube vazhakkais and cook with a bit of turmeric powder

2. Grind together into a corase paste by adding a little water - grated coconut, black pepper corns and jeera

3. Heat kadai, add coconut oil and temper with mustard seeds, jeera and red chillies. Add curry leaves and asafoetida.

4. Add the cooked vazhakkai pieces, salt and the ground mizture and cook on low heat until it all comes together. Add a bit of jaggery if you like the flavour. I do !

5. Serve with rice and a delicious sambar !