Department of Cultural Affairs, Government of Kerala


Cucumber      1 cup
Snake gourd    1 cup
Yardlong beans   2 nos
Elephant foot Yam    1 cup
Raw banana   1 no
Carrot    1 no
Drumstick    1 no
Green Chillies   4 nos
Turmeric powder    ¼ tsp
Red Chili powder   ¼ tsp

To make a paste

Grated coconut   1 cup
Cumin seeds        ¼ tsp
Turmeric powder    ¼ tsp
Green Chillies     4 nos
Salt to taste  

For seasoning 

Coconut oil      2 tbsp 
Curd     2 tbsp
Curry leaves                     3 sprigs
Method of preparation 

Cut the veggies into 2- 2 ½ inch long batons. Put those vegetables in a vessel and add enough water to cover the vegetables.  Boil them by adding turmeric powder, chilli powder and salt. 
Make a paste out of the grated coconut, cumin seeds, turmeric powder and salt. Add 4 green chillies and 3-4 curry leaves while grinding. 
Mix it with the boiled vegetables and cook it for five minutes. Add 2 tablespoons of curd and cook it for some time. Now add 2 tablespoon of coconut oil and some curry leaves. Mix it well and serve hot.

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