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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Kerala (a south eastern state of India) cuisine is a blend of different dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Read more . This dish is made with coconut and yoghurt(plain) and is eaten with rice. Ingredients:
potato - 1 |
pumpkin - 1/2 cup |
white pumpkin - 1/2 cup - will find it in asian/indian stores |
cayote - 1/2 cup - optional - will find it in asian/indian stores |
carrot - 1/2 cup |
green beans - 1/2 cup |
salt |
1/2 cup grated coconut |
1/4 cup yoghurt |
2-3 green chillies |
curry leaf a sprig |
Directions:
1. Cut all the vegetables into matchsticks (1/2 thick and 1.5 long).
2. Take a pan and add all the vegetables and curry leaf. Make sure to add the pumpkin last and only after the other vegetables are fairly tender. Pumpkin cooks very fast and it may turn mushy. Add water to the pan so that it is 1/2 above the vegetables. Add a tsp of salt and cook till all the vegetables are tender.
3. In a blender make a paste of coconut and green chillies try not to add too much water. Add it to the vegetable and gently mix it making sure not to break the vegetables. Let the mix come to a boil. Take yoghurt in a bowl and beat it nicely. Set the gas on low and once the boiling stops slowly add the yoghurt to the vegetable mixture. Keep stirring making sure the yoghurt doesn't cuddle. Cook on low for 5 mins. Serve it hot with rice.
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