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.
Pumpkin (mathan) – 300 gms
Sour curds – 2 cups
Turmeric Powder – a pinch
s Salt - to taste
Jaggery – 1 tbsp
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.
Mustard Seeds – 1 tsp
Methi seeds - ½ tsp
Red chilli - 2 nos
Coconut Oil – 2 tsps
Curry leaves – a few
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.
You can also add drumstick, yam and ash gourd to this dish.