Rasakalan

Ingredients 

• 200 grams ash Gourd
• 2 cups yogurt,whisked
• Salt to taste
• 1/2 teaspoon turmeric powder
• 3 teaspoons oil
• 5 dried red chillies
• 1 teaspoon fenugreek seeds (methi dana)
• 6 tablespoons scraped fresh coconut
• 2 green chillies
• 1 teaspoon rice
• 1 1/4 teaspoons grated jaggery (gur) 
• 1 teaspoon mustard seeds
• 10 curry leaves

Method

1. Peel and remove the seeds of petha. Cut into ½ inch cubes and boil in 1 cup of water with salt and turmeric powder till soft.
   Heat 1 tsp oil in a small non-stick pan. Deseed 4 red chillies and tear them. Add fenugreek seeds and red chillies to the pan and sauté for 1 minute.
2. Grind coconut, green chillies, sautéed fenugreek seeds and red chillies and rice with 2-3 tbsps water to a smooth paste.
   Mix yogurt with the ground paste, salt and jaggery.
3. Heat 3 tbsps oil in a deep non-stick pan. Add mustard seeds and when they splutter, add curry leaves, 1 broken red chilli and the yogurt mixture. Mix well. Drain petha and add. Mix and cook till it comes to a boil. Serve hot with steamed rice.

Nutrition Info