Kurukku Kalan

Grind the coconut along with cumin seeds and green chilies to a very fine paste

Cook the vegetables adding ingredients numbered 2 until they are done and the water is almost evaporated

Pour 2 tsp ghee and stir until all the water has evaporated

Add in 3 cups of beaten, sour yoghurt and boil uncovered until the yoghurt thickens, about 10 – 15 minutes at medium heat

Bring down the heat

Add the ground coconut mixture and mix well

Cook for a minute or until it just starts to boil

Check for salt, sprinkle roasted fenugreek powder and remove from stove

Heat coconut oil in a small pan

Splutter the mustard seeds and fry the dry red chilies

Add in the curry leaves

Saute for a few seconds and pour over the prepared kalan

Cover with a lid for 15 minutes and serve with hot rice