RASAKALAN

INGREDIENTS

1. White pumpkin – 100g
2. Pumpkin (Mathan) – 100g
3. Yam (Chenai) – 100g
4. Raw banana - 1 no
5. Drumstick – 1

(Put all vegetables or whichever is available together at home)

1. Turmeric powder - 1 tsp
2. Jaggery - 1 tsp.
3. Salt - As reqd.
4. Slightly soured curd/butter milk – 1 cup
5. Extract of tamarind juice from gooseberry size – 1 cup

FOR GRINDING:

1. Red chillies - 4 nos
2. Green chillies - 3 nos
3. Fenugreek seed  – 1 tsp
4. Grated Coconut - 1 1/2  cup
5. Raw rice - 1 tsp.
6. 
   

TEMPERING:

1. Coconut oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Dry red chilli - 1no.
4. Curry leaves

Method :

Wash and cut all the vegetables into cubes. Cook the vegetables with a pinch of turmeric, salt and the 1 cup tamarind water.   (You can boil the vegetables in water or use the pressure cooker and cook for 1 whistle.)

Heat a small pan, fry the methi seeds and red chilies in about ½ tsp of coconut oil. Grind the fried methi seeds and red chilies, green chillies, raw rice with coconut adding little sour curds into a smooth paste.

Once the vegetables are cooked, add the jaggery .  Next add the ground paste allow to boil for 2 mins. Then add the beaten sour curds/sour buttermilk. Mix well. Simmer for 2 mins.  Do not let the rasakalan boil after adding the curds. Add a sprig of curry leaves.

Heat a tsp of oil in a pan, add mustard seeds and 1 dry red chilli. Once they splutter, add it to the rasakalan.

Delicious Rasakalan is ready to be served with hot white rice.