Mixed Vegetable Perugu Talimpu

Second week of BM 30, I have chosen cooking with curds as my theme for this week. Going to post three recipes with curd as main ingredient. In Andhra cuisine we use curd a lot in gravies and also other recipes like perugu vadalu, majjiga doselu, challa chekralu (a type of muruku made with sour curds). Specially a number of perugu pachadi ( boiled vegetables in yougurt gravy)varieties are there in Andhra cuisine.
                                                                               This recipe sounds like Avial but with little changes. Avial is a traditional Kerala recipe which is made with boiled vegetables in coconut gravy. In avial they use 2 table sp of sour curd  to give a sour taste to avial using curd is optional in avial recipe. If they use raw mango in avial they don't add sour curd. In this perugu talinpu we use only sour curd, not any other ingredients like raw mango, tamarind or lemon. Adding mixed vegetables is totally my version. normally we make perugu talimpu with onion or tomato. This is not perugu pachadi in perugu pachadi we don't add coconut. So you can say this is fusion of perugu pachadi and Avial. hope you all like this. Let's check the recipe
INGREDIENTS:---
Mixed Vegetables  ---
Carrot   --- 1 cut in to one inch pieces
Chow chow  --- 1/2 cut in to one in ch pieces
Beans   ---- cut in to one inch piece
Pumpkin  --- 1/2 cup one inch pieces I used red pumpkin
Yam  ----  1/2 cup one inch pieces (kanda)
Raw banana --- 1/2 banana cut in to one inch pieces
Cook all the vegetables with a pinch of salt till tender and set a side.
For Paste  ---
Grated coconut  --- 1/4 cup
Green chillies  --- 4
Ginger --- 2 inch piece
Cumin seeds   --- 1 tea sp
Grind all above ingredients in to a fine paste with little water
                                                  

Other Ingredients  ---
Salt to taste
Oil  --- 1 tab sp
Mustard seeds  -- 1/2 tea sp
Curry leaves  --- 2 springs
Asafoetida  -- a pinch.
Curd   ---- 1 and half cup
METHOD:---
1. Add ground paste to curd and beet well to combine every thing.
2. Add cooked vegetables to curd mixture, adjust salt mix gently.
3. Heat oil in a pan add musterd seeds let them splutter then add asafoetida and curry leaves fry for a while, add this to curd and vegetable mixture mix well.
Mixed vegetable perugu talimpu is ready to serve.
Serve with rice or kichidi, best combination with pongal.
You can use any vegetables but not cauliflower, cabbage, green peas.
This is my first post for Blogging Marathon 30th edition under cooking with curd's   theme let's check other BM members recipes here