Have tweaked the recipe very slightly for this recipe but the ingredients remain the same! Instead of adding split green chillies to the vegetables, have ground it into the coconut and yogurt paste.
3/4 of a piece of jaggery or 3/4 tbsp brown sugar
Turmeric Powder 1/4 tsp plus more,
1 tbsp coconut oil for garnish
For the Curry Paste
Grated Coconut: 1 cup
Sour Curd/Buttermilk: 1/2 Cup
Finger hot green chillies: 2
Boil the vegetables separately with just enough water, salt and a pinch of turmeric powder. One can cook the winter melon and squash together. The vegetables should be cooked but should still retain their shape.
Grind the coconut with the buttermilk/sour curds, into a coarse paste.
Once the vegetables are cooked, mix them together in one pan, alongwith the cooked liquid and put the heat on medium low.
Add the jaggery piece/brown sugar,
At this stage, if you want a curry with more 'gravy' add 1/2 cup of water.
Add the ground coconut paste and 1/ 4 tsp turmeric powder and bring up to a boil.
Turn the heat down and simmer for a few minutes.
Take care to shake the pan and turn the pieces gently if you do not want a mushy mess!
Take off the heat,
Garnish with freshly torn curry leaves and a drizzle of coconut oil
This dish sees a lot of variation across Kerala. The basic vegetables added in a traditional feast in Valluvanad would include, Elephant Yam, Winter Melon, Yellow Pumpkin, Drumstick, Chinese Long Beans, Amaranth beans, Bitter Gourd in small amounts and Raw Plaintains, which were traditionally cultivated and widely available. Carrots is a later addition, so are shelled green peas, brinjals and green capsicum. The coconut-yogurt paste also sees variations like the addition of cumin seeds, curry leaves, red chillies, red shallots, split pigeon peas, and garlic. This dish can be made without one or more of the above vegetables but it has been rightly exalted from its humble birth as a simple dish of re-inventing leftover vegetables during a traditional feast.
What not to do: the tell-tale signs of overcooking are mushy, indistinguishable vegetables, a dull yellow-brown gravy: either too much of turmeric or grinding the coconut paste to a smoother texture and then overcooking it.