Today, we're sharing a scrumptious dish for 'Rasakalan,' a precious dish from Kerala food. This rich and tasty curry is loaded with dynamic flavors, thanks to its unique blend of spices and fresh coconut paste. Follow along to easily recreate this standard dish in your home!

RASAKALAN

Active ingredients

200 gms ash gourd (petha).
2 cups yogurt, whisked.
Salt to taste.
1/2 tsp turmeric powder.
1 tsp + 3 tablespoons oil.
5 dried red chillies.
1 tsp fenugreek seeds (methi dana).
6 tablespoons scraped coconut.
2 green chillies.
1 tsp rice.
1 1/4 tbsps grated jaggery.
1 tsp mustard seeds.
10-12 curry leaves.

Approach.

1. Peel and get rid of the seeds of petha. Cut into 1/2 inch cubes and boil in 1 cup of water with salt and turmeric powder till soft.
2. Heat 1 tsp oil in a little non-stick pan. Deseed 4 red chillies and tear them.
3. Include fenugreek seeds and red chillies to the pan and sauté for 1 minute.
4. Grind coconut, green chillies, sautéed fenugreek seeds and red chillies and rice with 2-3 tablespoons water to a smooth paste.
5. Mix yogurt with the ground paste, salt and jaggery.
6. Heat 3 tbsps oil in a deep non-stick pan. Add mustard seeds and when they splutter, include curry leaves, 1 damaged red chilli and the yogurt mix. Mix well.
7. Drain pipes petha and include. Mix and cook till it pertains to a boil.
8. Serve hot with steamed rice.

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