A thick coconut based blended vegetable curry is ready for extraordinary events. it is overwhelmingly ready in south India, particularly in Kerala, Tamil, and Udupi cooking.


for coconut masala paste:

  • Coconut
  • Jeera
  • Green Chilli
  • Water
  • Potato
  • salt as required
  • Cucumber
  • Beans
  • Tindor
  • Raw banana
  • Carrot
  • Drumstick
  • Mango
  • Curry leaves
  • Haldi
  • Oil
  • Curd
  • Mustard seeds / rai
  • Urad dal
  • Dried red chilis
  • Curry leaves
  • Hing


  • Crush the coconut into a glue.
  • While making the glue, add cumin seeds, curry leaves and hardly any chillies.
  • Cut drumsticks, sweet potato, carrots, green beans, debris gourd and yellow pumpkin into long rectangular pieces.
  • Each piece should be around one and half inches long. Ensure every one of the vegetables are of similar size.
  • For plantain, strip just the edges keeping the external skin. Hack them additionally into rectangular pieces.
  • Add some water in a skillet alongside the cleaved vegetables.
  • Cover the search for gold time and cook them till soft.
  • Now, add a tsp of turmeric, curry leaves, 4 cut chillies and salt as required.
  • Add the coconut glue into the dish and let it stew for 15 minutes.
  • Now add curd, oil, cumin seeds to the blend and stew it for 2 to 3 minutes.
  • Delay until the blend is semi-dry.
  • Serve with hot rice and ghee.