MATHAN RASAKALAN / PUMPKIN IN YOGURT & COCONUT GRAVY

      Rasakalan is very similar to moru kootan but unique in its own way. Rasakalan is a yogurt and coconut based gravy which is a typical kerala dish.

    INGREDIENTS

    Pumpkin (mathan) – 300 gms

    Sour curds                – 2 cups

    Turmeric Powder   – a pinch

s  Salt                                  - to taste

    Jaggery                    – 1 tbsp

   FOR GRINDING

    Grated Coconut    – 1 cup

    Methi Seeds           – ½ tsp

    Red Chilies             – 4 nos

    Green chillies          - 3 nos

      Fry methi seeds and red chillies in one tbsp of coconut oil and grind it with grated coconut and greechillies with half of the curd into a smooth paste. Keep aside.

      FOR SEASONING

    Mustard Seeds   – 1 tsp

    Methi seeds         - ½ tsp

    Red chilli             - 2 nos

   Coconut Oil       – 2 tsps

   Curry leaves      – a few

METHOD

Wash and cut the vegetables into cubes.

 Cook the vegetables with a pinch of turmeric, salt and jiggery with enough water.

Once the vegetables are cooked, add the ground  coconut paste  and allow to boil for 2 mins.

Add the beaten sour curds. Mix well and Simmer for 2 mins.

Do not let the kalan boil after adding the curds.

Heat a tsp of oil in a pan, add mustard seeds.Once they splutter, add methi seeds and red chillies and curry leaves and add it to the rasakalan.

Rasakalan is ready to serve.

Serve hot with rice and other accompaniments.

VARIATION

You can also add drumstick, yam and ash gourd to this dish.