Follow these steps for perfect results
Garlic
sliced
Mustard seeds
Sunflower Oil
Mixed vegetables
cubed
Mint Leaves (Pudina)
made to paste
Lemon juice
Salt
Black pepper powder
Green Chilli
slit
Ginger
thinly sliced
Coconut milk (thick)
Coconut Oil
Coconut milk (thin)
Curry leaves
Tomato
roughly chopped
Onion
thinly sliced
Scrape the coconut and extract the thick and thin coconut milk, keeping them separate.
Heat oil in a wok or kadhai.
Add mustard seeds and let them splutter.
Add curry leaves and thinly sliced onions; sauté until translucent.
Add ginger and sliced garlic; cook until the raw smell evaporates.
Add cubed vegetables, pepper powder, and turmeric powder; sauté for one minute.
Add thin coconut milk and let the vegetables cook with the lid on for 5-6 minutes.
Add chopped tomatoes and cook for a minute.
Once vegetables are cooked, add the thick coconut milk and mint paste; heat for 2 minutes. Avoid boiling.
Switch off the flame; season with salt and add lemon juice.
Serve hot with Appams, Idiyappams, or Steamed Rice.
Expert advice for the best results
Don't boil the coconut milk after adding it, as it may curdle.
Adjust the amount of green chilies to your spice preference.
Fresh mint leaves provide the best flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead, flavors meld well.
Serve in a bowl, garnished with fresh mint leaves and a swirl of coconut milk.
Serve with Appams or Idiyappams.
Pairs well with steamed rice.
Crisp and refreshing, complements the creamy sauce.
Discover the story behind this recipe
A traditional dish often served during festivals and special occasions.