Ingredients
• Sour curd – 1 1/2 cups (beaten)
• Vazhakkai/Big cucumber/White pumpkin (chopped to medium sized pieces) – 1 cup
• Grated coconut – 1 cup
• Cumin seeds – 1/2 tsp
• Curry leaves – 1 sprig
• Chili powder – 1 1/2 tsp
• Pepper – 1 tsp
• Turmeric powder – 1/4 tsp
• Dry red chillies – 2 nos
• Mustard seeds – 1/2 tsp
• Salt – As reqd
• Oil – 1 tsp

Preparation Method
• Grind together grated coconut, pepper and cumin seeds. Keep aside.
• In a vessel, add 1 1/2 cups water, chopped vegetables, half of the curry leaves, and turmeric powder. Bring to boil.
• When the vegetables are fully cooked and the raw smell of the chilly powder is gone, add the ground paste and add a little water if necessary. :- Make sure the mixture is not too watery.
• Allow it to boil.
• Add the beaten curd and salt to taste.
• When the first bubble arises, switch off the stove. :- Do not let the mixture to boil.
• Heat oil in a small pan or a kadai.
• Splutter mustard seeds and saute the red chillies and the remaining curry leaves. Add this to the curry.

:- Serve with rice.

:- This recipe can be made without adding any veggies too. Would taste equally good.

Happy Cooking 🙂