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Main Course

Farm Vegetables Blended In Yogurt And Coconut

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 nos Carrot
5 nos Beans – 4
2 nos Raw bananas medium size
1 nos Brinjal medium size
100 g Bottle cucumber
100 g Snake gourd
100 g Yam
1 nos Drumstick
1 nos Crisp firm tomato — quartered
2 sprig Curry leaves
1 cup Water
1 nos Red onion — sliced
1 cup Coconut grated and roughly ground with green chillies, cumin and turmeric without water
3 nos Green chillies
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
2 tbsp Yogurt
2 tbsp Coconut oil

Preparation

Step 1
Cut all the vegetables except the tomato into batons.
Step 2
Get a pressure pan and add dense vegetables at the bottom and finish off with sliced onion, drumstick and tomato on the top.
Step 3
Pour 1 cup water, 3 Sprinkle salt, turmeric, chilly powder and place curry leaves on top.
Step 4
Close the lid of the pressure pan and cook on medium high heat.
Step 5
When the steam builds up before the first whistle, lower the flame and switch off.
Step 6
After 5 minutes release the pressure slowly and then open the cooker.
Step 7
Very gently mix the contents. :- The vegetables should be cooked by now.
Step 8
Mix the yogurt with the ground coconut and add to the vegetables and stir to combine.
Step 9
Check for seasoning and finally add the coconut oil while the vegetables are still warm.
Step 10
The tomato will not be pulpy and adds flavour.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Farm Vegetables Blended In Yogurt And Coconut

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

1 nos Carrot
5 nos Beans – 4
2 nos Raw bananas medium size
1 nos Brinjal medium size
100 g Bottle cucumber
100 g Snake gourd
100 g Yam
1 nos Drumstick
1 nos Crisp firm tomato — quartered
2 sprig Curry leaves
1 cup Water
1 nos Red onion — sliced
1 cup Coconut grated and roughly ground with green chillies, cumin and turmeric without water
3 nos Green chillies
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
2 tbsp Yogurt
2 tbsp Coconut oil

Preparation

Step 1
Cut all the vegetables except the tomato into batons.
Step 2
Get a pressure pan and add dense vegetables at the bottom and finish off with sliced onion, drumstick and tomato on the top.
Step 3
Pour 1 cup water, 3 Sprinkle salt, turmeric, chilly powder and place curry leaves on top.
Step 4
Close the lid of the pressure pan and cook on medium high heat.
Step 5
When the steam builds up before the first whistle, lower the flame and switch off.
Step 6
After 5 minutes release the pressure slowly and then open the cooker.
Step 7
Very gently mix the contents. :- The vegetables should be cooked by now.
Step 8
Mix the yogurt with the ground coconut and add to the vegetables and stir to combine.
Step 9
Check for seasoning and finally add the coconut oil while the vegetables are still warm.
Step 10
The tomato will not be pulpy and adds flavour.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.