Recipe: Vegetables in Coconut Gravy (मुलाकुतल)
Embark on a delightful culinary journey with this traditional South Indian dish, Vegetables in Coconut Gravy (मुलाकुतल), a vibrant and wholesome preparation that beautifully combines the flavors of mixed vegetables with aromatic spices and the richness of coconut. This recipe, ideal for a satisfying lunch, showcases the unique essence of South Indian cuisine, making it a perfect addition to your meal rotation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (your choice) | 2 cups |
| Arhar dal (pigeon peas) | 1/2 cup |
| Turmeric powder | 1 teaspoon |
| Grated coconut | 1/2 cup |
| White urad dal | 2 tablespoons |
| Mustard seeds | 2 teaspoons |
| Dry red chillies | 3 |
| Cumin seeds | 1 teaspoon |
| Coconut oil | 1 teaspoon |
| Curry leaves | A few |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 250 |
| Protein | 8g |
| Carbohydrates | 40g |
| Fat | 7g |
| Fiber | 5g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Serving Information
- Servings: 4
- Cuisine: South Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
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Prepare the Vegetables: Begin by thoroughly washing the mixed vegetables. Peel and chop them into bite-sized pieces, then set them aside for later use.
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Cooking the Vegetables: In a pressure cooker, combine the chopped vegetables with an adequate amount of water, salt, and turmeric powder. Close the lid and cook until you hear two whistles. Once done, allow the pressure to release naturally, then set the cooked vegetables aside.
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Cooking the Dal: In the same pressure cooker, add the arhar dal and water. Cook until it is soft and tender, similar to the vegetables.
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Make the Coconut Paste: In a pan, add the grated coconut along with the white urad dal, mustard seeds, dry red chillies, and cumin seeds. Sauté these ingredients for about 2-3 minutes over medium heat until they become fragrant. Transfer the mixture to a blender, add a little water, and blend into a smooth paste.
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Combine and Simmer: In a large pot, add the cooked vegetables and the coconut paste along with the cooked arhar dal. Mix well and let it simmer for an additional 5 minutes to allow the flavors to meld together.
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Prepare the Tempering: In a separate small pan, heat the coconut oil. Once hot, add mustard seeds, dry red chillies, and curry leaves. Sauté for about 2 minutes until the mustard seeds begin to pop and the chillies darken.
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Final Assembly: Pour the tempering over the coconut vegetable curry and gently mix to incorporate all the flavors.
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Serve Hot: Serve the vegetables in coconut gravy hot, ideally paired with steamed rice and a side of beetroot thoran for a complete and nutritious meal.
Tips for a Perfect Dish
- Vegetable Choices: Feel free to use a mix of seasonal vegetables like carrots, beans, peas, and potatoes for a colorful and nutritious dish.
- Adjusting Spice Levels: If you prefer a spicier kick, consider adding more dry red chillies or a dash of red chilli powder.
- Coconut Gravy Consistency: Adjust the amount of water when making the coconut paste to achieve your desired gravy consistency—thicker for a richer taste, or thinner for a lighter option.
Pairing Suggestions
Vegetables in Coconut Gravy pairs wonderfully with:
- Steamed basmati or jasmine rice
- Roti or chapati
- A refreshing cucumber raita or plain yogurt to balance the spices
Conclusion
This Vegetables in Coconut Gravy (मुलाकुतल) is not only a comforting dish but also a delightful way to explore the vibrant flavors of South Indian cuisine. With its wholesome ingredients and aromatic spices, it’s perfect for lunch or dinner, leaving you and your loved ones satisfied and nourished. Enjoy this culinary creation with your family and celebrate the beauty of home-cooked meals!
