Rasakalan
Equipment
- Kadhai
- Frying Pan
- Skillet
- Blender
- Bowl
- Pan
Ingredients
- 500 ml Natural (plain) yoghurt (2 1/4 cups), whisked
- 2 tablespoons Jaggery ground, or soft brown sugar
- 115 g Ash gourd (1 cup), cut into 1-cm / 1/2-inch cubes
- 1/2 teaspoon Turmeric ground
- Salt
For the spice paste
- 2 teaspoons Coconut oil
- 1 teaspoon Fenugreek seeds
- 2-3 Red chillies dried
- 2-3 Green chillies de-seeded (optional)
- 80 g Coconut (1 cup) grated fresh
- 1 teaspoon Basmati rice rinsed and drained
For the tempering
- 2 teaspoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 Red chilli dried, halved
- 1 Curry leaves sprig
Instructions
- Heat the oil for the spice paste in a kadhai or deep, heavy-based frying pan (skillet) over medium heat, add the fenugreek seeds and dried red chillies, and stir-fry for about 1 minute, or until fragrant. Remove from the heat and mix in the coconut, rice, and 2-3 tablespoons of water.
- Transfer to a blender and process to make a smooth paste. Transfer to a large bowl, add the yoghurt and jaggery or sugar, then season with salt and whisk together. Set aside.
- Bring 250ml / 8fl oz (1 cup) water to the boil in the pan used for frying the spices. Add the ash gourd and turmeric, then reduce the heat and simmer for 5-7 minutes. Remove from the heat, drain the ash gourd and set aside.
- Heat the oil for the tempering in the same pan over medium heat. Add all the ingredients for the tempering and stir-fry for 1 minute, or until the seeds start to splutter.
- Stir in the yoghurt mixture and ash gourd, then reduce the heat to low and cook for 3 minutes, stirring constantly to prevent curdling.
Nutrition
Sodium: 554mgCalcium: 688mgVitamin C: 103mgVitamin A: 1229IUSugar: 60gFiber: 13gPotassium: 1307mgCholesterol: 65mgCalories: 939kcalSaturated Fat: 48gFat: 61gProtein: 24gCarbohydrates: 82gIron: 6mg
Tried this recipe?Let us know how it was!