This is one of the most exotic kerala recipes in which vegetables are prepared in coconut and curd base. So, just have a look on the ingredients of this mouth-watering dish and make sure you prepare it in your homely kitchen for your loved ones to give them a tinge of kerala.
2 ½ cups grated coconut, 2 tsp cumin seeds, 1 ½ cups beaten sour curd, 12 green chillies, 2cups water, 40 gm yam peeled and cut into 4 cm long and 1 ½ cm thick slices, 3 peeled and cut drumstick in 8 cm long pieces, 100gms broad beans cut into 2 ½ cm long pieces, 3 medium raw bananas peeled and cut into 4 cm thick slices, ¼ kg red pumpkin peeled and cut into 3 cm long and 1 cm thick slices, 400 gm peeled and de-seeded ash-ground and cut into 4 cm long and 1 ½ c thick slices, 5 tsp salt, 2 sprigs curry leaves, ¾ tsp turmeric powder, 3 tbsp coconut oil
Make a nice paste by grinding coconut, chilles and cumin seeds together. Add water to it little by little to make a nice paste. Then add curd to the paste and mix it well.
Now pour 1 cup water into a cooker. Add yam and other ingredients to the water inside the cooker except for coconut paste, oil and curry leaves and stir it well.
Close the cooker and bring it to full pressure on a high heat. After this, remove cooker immediately from heat and release the pressure.
Open the cooker so that you can add coconut paste and curry leaves. Mix them well.
Place cooker with vegetables on high heat and bring to a boil. Reduce heat and simmer for 3 more minutes,
Now transfer the avail into a serving dish. Pour oil evenly over avail. Serve hot.