Description

Kaikari Pirattal is a vibrant South Indian stir-fry featuring a medley of vegetables and a fragrant spice blend, finished with freshly grated coconut. This simple yet flavorful dish is a staple in Tamil Nadu homes, offering a delightful balance of textures and tastes.

Ingredients

For the Vegetables

• 3 cups Mixed vegetables (carrots, beans, potato, peas) (diced into bite-sized pieces)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1/2 cup Fresh grated coconut

For the Tempering

• 2-3 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 sprig Curry leaves
• 2-3 Dry red chilies (broken into two)
• pinch Asafoetida (hing)

For the Spice Powder

• 1 tablespoon Coriander powder
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder (adjust to taste)
• 1/4 teaspoon Garam masala (optional)

Other

• Salt (to taste)
• 1/4 cup Water (or as needed)

Instructions

1. Wash and dice the mixed vegetables into bite-sized pieces. Set aside.
2. Heat oil in a large pan or kadai over medium heat.
3. Add mustard seeds and let them splutter.
4. Add urad dal and fry until it turns golden brown.
5. Add curry leaves, dry red chilies, and asafoetida. Sauté for a few seconds until fragrant.
6. Add chopped onions and sauté until translucent.
7. Add chopped tomatoes and cook until they become soft and pulpy.
8. Add the diced mixed vegetables to the pan.
9. Add coriander powder, turmeric powder, red chili powder, and garam masala (if using). Mix well to coat the vegetables evenly with the spices.
10. Add salt to taste and mix again.
11. Pour in about 1/4 cup of water, cover the pan, and cook on low heat until the vegetables are tender but not mushy. Stir occasionally to prevent sticking.
12. Once the vegetables are cooked and most of the water has evaporated, add the fresh grated coconut.
13. Stir well and cook for another 2-3 minutes to allow the coconut flavor to infuse.
14. Adjust salt if needed. Serve hot.