A thick coconut based blended vegetable curry is ready for extraordinary events. it is overwhelmingly ready in south India, particularly in Kerala, Tamil, and Udupi cooking.
Ingredients
for coconut masala paste:
- Coconut
- Jeera
- Green Chilli
- Water
- Potato
- salt as required
- Cucumber
- Beans
- Tindor
- Raw banana
- Carrot
- Drumstick
- Mango
- Curry leaves
- Haldi
- Oil
- Curd
- Mustard seeds / rai
- Urad dal
- Dried red chilis
- Curry leaves
- Hing
Directions
- Crush the coconut into a glue.
- While making the glue, add cumin seeds, curry leaves and hardly any chillies.
- Cut drumsticks, sweet potato, carrots, green beans, debris gourd and yellow pumpkin into long rectangular pieces.
- Each piece should be around one and half inches long. Ensure every one of the vegetables are of similar size.
- For plantain, strip just the edges keeping the external skin. Hack them additionally into rectangular pieces.
- Add some water in a skillet alongside the cleaved vegetables.
- Cover the search for gold time and cook them till soft.
- Now, add a tsp of turmeric, curry leaves, 4 cut chillies and salt as required.
- Add the coconut glue into the dish and let it stew for 15 minutes.
- Now add curd, oil, cumin seeds to the blend and stew it for 2 to 3 minutes.
- Delay until the blend is semi-dry.
- Serve with hot rice and ghee.
