This is a traditional Kerala dish. It is considered as an essential side dish in Kerala sadhya (feast). This dish can be made into a gravy or be made into a semi-solid side dish.
Thanks to my mom-in-law who taught me how to make this delicious and easy recipe. The only hard part is the cutting of vegetables. Once this is done, the cooking part is very easy. This is a very healthy dish as many vegetables are added into it. My husband likes it a lot.
Carrot - 1 medium
Raw Banana - 1 medium
Beans - 4 nos
White pumpkin (Ash Gourd) - 200 gms
Drumstick - 1
Yam - 100 gms
Yard Long Beans (achinga payar) - 4
Coconut (grated) - 1 cup
Curd (sour) - 1 cup
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Green chilli - 3
Coconut oil - 2 tbsp
Curry leaves - 15 to 20
Salt to taste
- Cut all the vegetables into thick jullienne pieces not more than 2 inches long.
- In a kadai, put all the vegetables, turmeric powder and salt (the vegetable which take more time to cook should be put in the bottom, rest on top of it). Add little water, cover it and cook till all the vegetables are cooked.
- Coarsely grind coconut, jeera, green chilli and curd. Dont grind it to a smooth paste. It should be just mixed together.
- When the vegetables are cooked, mix the ground mixture and mix slowly. The vegetables should not be mashed.
- Let it simmer for 1 minute and then take it off from heat.
- Add coconut oil and curry leaves. Mix once again and close with the lid. This is done to trap the aroma of coconut oil and curry leaves.
- After some time, serve it hot with rice.