This gravy was first made by our house maid. It tasted so good I would ask her to do it on and off. Mom got this recipe from her. It's very easy and goes with rice as well as chapatis. The only thing is you have to thicken the gravy for chapatis. The creaminess of the coconut milk and the smoothness of the lentils is very yummy. It can be made real quick.Before you had to extract coconut milk but now just open a tetra pack and there you have it. The final tempering gives it an added flavor and aroma.
Ingredients :
Yellow pumpkin - 300 gm
Colocasia - 100 gm
Split green gram - 3 tbsp
Green chilies - 2-3, slit
Coconut milk - 2 cups
Curry leaves - few leaves
Coconut oil - 1 tbsp
Salt - to taste
Method :
1. Cut the colocasia into cubes. Pressure cook the colocasia along with salt and a tsp of tamarind paste on high heat for 2 whistles.. Here I have used tamarind paste to take off the irritant caused in the oral region. You can also use lemon juice.
2. Cut the pumpkin into 1 inch long cubes.
3. Boil the pumpkin, and the split green gram with salt and green chilies till done. I used the same pressure cooker used to cook colocasia for just 1 whistle. It saves time and gas.
4. Add the cooked colocasia to the vegetables and adjust the salt.
5. Add half the quantity of coconut milk to the vegetables and give it a boil, it will slightly thicken. Add the remaining coconut milk and mix carefully. Remove form heat.
6. Transfer this gravy to a serving dish.
7. You can just pour the coconut oil over the gravy and put the curry leaves, but I stir fried the curry leaves in the coconut oil and poured it on the top. Serve hot with boiled rice.
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