A kerala dish which includes a variety of vegetables. The gravy is formed by the cocunut paste in curd.
- Wash and cut all vegetables in even shape.
- All vegetables are usually cut in long 11/2 inch shapes, just like how the potato is cut for french fries.
- Put all vegetables and ginger in a vessel and boil it along with a pinch of salt, turmeric powder and a little water.
- Meanwhile, grind the coconut, jeera or jeera powder, green chilli, garlic and curry leaves into a paste.
- Care should be taken that coconut should not be ground too finely, u should still be able to bite the coconut. To the paste, add a little curd and grind again. Curd is used to get the sour taste.
- Once all the vegetables have been cooked and the water has evaporated, add the coconut - curd paste. Mix well and take off the stove once it starts boiling.
- Add the coconut oil and mix well. This can be had with rice or chapati or even eaten alone.
- This is one of the main ingredients prepared during a feast in Kerala. This is a dry dish and hence used as a side dish.