Type: Savoury

Cuisine: Kerala cuisine

Preparation Time: 30 minutes

Servings: 2

Ingredients

• 2 cups cut vegetables (carrot, ash gourd, drumstick, yam, snake gourd, brinjal, beans)
• 1/2 cup grated coconut
• 3 green chillies
• 1/2 cup sour curd
• 1 sprig curry leaves
• Water
• Oil
• 1/2 tsp Salt
• a pinch of asafoetida

Instructions

1. Wash the vegetables and cut each of them lengthwise thin slices (1 cm width and 6 cms length)
2. Cook yam in a little water.
3. Once this is nearly cooked, add the carrot and beans.
4. Add the rest of the vegetables, a little oil and water.
5. Cover with a lid and let it cook well.
6. Grated coconut and chillies must be ground together till it is a fine paste. Add water as required.
7. Once the vegetables are cooked, add the ground paste.
8. Let it cook together.
9. Add coconut oil and curry leaves.
10. Once it is mixed in properly, add the curd.
11. Do not boil after curd is added.
12. Remove from flame and serve.

Notes:

1. Add more chillies if you like it spicier.
2. Salt can be adjusted as per taste.
3. If boiled after the curd is added, it can split.