Department of Cultural Affairs, Government of Kerala

Kerala Culture


Cucumber – 1 cup
Raw plantain – 1 cup
Snake gourd – 1 cup
Ash gourd – ½ cup
Brinjal – ½ cup
Eggplant – ½ cup
Elephant Yam – ½ cup
Carrot – ½ cup
Drum stick - ½ cup
Beans – ½ cup
Raw mango – ¼ cup
Grated coconut – 2 cups
Shallots – 6 nos
Cumin seeds – 1 tsp
Green chilies cut into two – 6 nos
Turmeric powder – ¼ tsp
Coconut oil – ½ cup
Curry leaves – as required
Salt – as required
Curd – 2 tsp
Method of Preparation:
In a pan add oil. To this add elephant yam and cook it with required amount of water. When it is half cooked, add the remaining vegetables with required quantity of water and turmeric powder. Let the mix cook well until the water reduces. To this add ground mix of coconut, shallots, cumin seeds and curry leaves. Add salt as per need. Close the lid of the vessel and cook again for 2 minutes. Switch off the flame. Add curd and coconut oil and mix well.


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