Soak Kondai Kadalai (whole gram) over night or atleast 6 to 8 hours.
Wash the vegetables and cut them into 1 inch size pieces. Separate the florets from cauliflower. Chop onion and tomato finely.
Pressure cook the soaked Kadalai adding enough water for 3 to 4 whistles.
Grind the coconut along with little water and take out thick coconut milk.
In a kadai put the oil and when it is hot, add mustard. When it starts pop up, add curry leaves and fry for a while. Then add chopped onion and fry till it become glossy. Add chopped tomatos along with red chilli powder, turmeric powder and salt. Fry till it mashes well. Then add all the vegetables and mix well. Add a cup of water and close with lid. Cook on medium flame till the vegetables are soft. Now add the cooked Gram (Kadalai) and allow to boil. Finally add coconut milk and mix it well. Wait for one boil and remove.
Serve with any Indian Bread/pulao.
Note: Instead of coconut milk, we can reduce half of the quantity of coconut and grind it to a fine paste and add it to the curry. We can prepare this Curry with left over “Sundal” also.
I tried this recipe and I liked a lot. I added coconut paste instead of milk. Thanks.
Thank you Arthy for your feed back.