This is an authentic south indian recipe which is made with a mix of vegetables simmered in yogurt and coconut sauce and seasoned. This is a very healthy recipe as it is loaded with vegetables. This can be servers along with rice or enjoy it as it!
This is usually made with the local vegetables found in southern India, but you can pretty much use any type of vegetables as available in your local area.
Serves 4
Ingredients Required:
Mixed Vegetables - 8 cups, 1 inch thickness, sliced lengthwise
(Vegetables that can be used - Potato, Taro Root (SepaKizhangu), Senna Kizhangu, Vazhakai, Beans, Broad Beans (Avarakai), White Pumpkin, Orange Pumkin, any other type of squash, Chayote, Carrot, Drumstick, Kovakkai)
Curd - 1 cup
Grated Coconut - 1 cup
Coconut Oil - 2 tblsp + 2 tblsp
Mustard Seeds - 2 tsp
Curry Leaves - few
Green Chilli - 2
Cumin Seeds - 1 tsp
Salt as required
How to make:
- Boil water with salt in a large pan to cook all the vegetables, I prefer to cook the vegetables in batches to avoid overcooking them
- First add the potato and carrot and any other root vegetables you are using (that takes the same amount of time to cook as potato). Cook till just well done and not mushy. Drain and set aside
- Next to the same water add all the beans type and cook the same way. Drain and set aside
- Next add all the squash and pumpkin type and cook the same way. Drain and set aside.
- Next add the kovakkai and drumstick and cook the same way. Drain and set aside.
- Take the coconut gratings, green chilli and cumin seeds. Along with a tblsp of water, grind to a thick paste
- In a pan, add 2 tblspn of coconut oil, when hot add the mustard seeds and curry leaves.
- Add the vegetables and add the coconut paste. Toss till well incorporated on low heat.
- Whisk the yogurt till smooth and add the yogurt just before serving along with another 2 tblsp of hot coconut oil on top for extra flavor
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