Recipe by Anu
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.
Top Review by Charishma_Ramchandani
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!
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)
Directions See How It's Made
- 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.