Kerala Rasa Kaalan

Ingredients

• 100 g ash gourd, cubed (வெள்ளை பூசணி)
• 1 cucumber, cubed (வெள்ளரிக்காய்)
• 1 drumstick pod, cut (முருங்கைக்காய்)
• 2 carrots, cubed (கேரட்)
• 2 cups sour curd (புளித்த தயிர்)
• 1 cup fresh coconut, grated (தேங்காய் துருவல்)
• 1 tsp fenugreek seeds (வெந்தயம்)
• 4 dried red chillies (for the paste) (காய்ந்த மிளகாய்)
• 2 pinches turmeric powder (மஞ்சள்தூள்)
• for tempering mustard and cumin seeds (கடுகு, சீரகம்)
• 2 tsp coconut oil (தேங்காய் எண்ணெய்)
• as needed curry leaves, salt (கறிவேப்பிலை & உப்பு)
• 1 dried red chilli (for tempering) (மிளகாய் வற்றல்)

Method

1. Cut the vegetables small and cook with a little water, turmeric and salt.
2. Fry the fenugreek and dried chillies in a little coconut oil.
3. Grind them with the grated coconut and a little curd into a smooth paste.
4. Add the paste to the vegetables and cook 2 minutes, then stir in the rest of the curd and let it come to one gentle boil.
5. Off the heat, pour over a tempering of dried chilli, curry leaves, cumin and mustard.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 19. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.