Prep 10 mins
Cook 35 mins
Another one of my family's trademarks. There are several versions of vegetable-coconut stews native to south India, and this is one of my favourites. Feel free to substitute the carrots and cucumbers with a combination of vegetables, like zucchini, squash, pumpkin, etc. but remember to adjust the cooking times accordingly. Freshly grated coconut adds a special flavour to this recipe, so use that if possible.
For the veggie mixture
- 3⁄4 cup chopped carrot
- 2 cups peeled and chopped cucumbers
- boiling water (to cook the veggies)
For the lentil mixture
- 1 cup water (for cooking the lentils)
- 1⁄3 cup yellow lentils (moong dal)
- 1⁄8 teaspoon turmeric powder
For the coconut paste
- 1⁄2 cup shredded coconut, plus
- 1 tablespoon shredded coconut
- 1⁄2 teaspoon cumin seed
- 1⁄2 red chile
- little water
- 5 curry leaves
- 1 1⁄2 teaspoons vegetable oil
- 3⁄4 teaspoon mustard seeds
- 3⁄4 teaspoon Urad Dal (skinned and split black gram)
- Add chopped carrots and cucumbers to enough boiling water to cover, with a little salt, in medium saucepan, and simmer for 10 minutes or until tender.
- While the veggies are cooking, boil 1 cup of water and add the yellow lentils and turmeric to it.
- Simmer for about 15-20 minutes or until soft.
- Grind the shredded coconut, cumin seeds, and red chili in a blender/grinder with a little water to form a paste.
- Add this paste to the cooked veggies.
- Once the lentils are cooked, add them to the veggie-coconut mixture and mix well.
- Bring the stew to a boil, and add water if it appears too thick.
- Add curry leaves and salt to taste.
- In a small frying pan, heat the oil, and add the mustard seeds and urad dal.
- When the mustard starts to sputter, pour the oil-seed mixture into the stew.
- Stir well and ladle into soup bowls.
- Serve hot with chappatis, rice, tortillas or bread.
Anu, methinks your mom is a magician; a kitchen queen! Please tell her I said so:) I made this for lunch this afternoon, scaled it down to 2 servings and I had both! I had 1 serving with 2 slices of bread and loved it so much that I had the other serving with rice. I poured it onto white Basmati rice and topped it with a dollop of low-fat plain yogurt - yummy! I licked my fingers clean:) Thank you for making my Diwali so special with this beautiful recipe. May Goddess Lakshmi always smile upon you and your family. Happy Diwali and Happy New Year!