Hello Honeybee,
I found this recipe for rasakalan in a blog site (
www.bhagavathy.blogspot.com).
We tried the recipe and it was delicious. My mother had tasted rasakalan recently in a wedding in Bangalore and she said that this recipe seems accurate.
Rasakalan seems to be a thicker ozhichukootan, something like our irupuli, but without tamarind.
RASAKALAN:
Ingredients:
| Pumpkin(red) | 100gms. |
| Ashgourd | 100gms |
| Raw banana | 1 no. |
Drumstick | 1 no. |
| Raw mango | 1 no. |
| Arvi(colacacia) | 100gms |
| Chena (elephant yam) | 100gms |
| |
| Turmeric powder | 1 tsp |
| Salt to taste |
| Jaggery | a small piece |
| Sour curds | 2 cups |
| Coconut | 1 cup |
| Green chillies | 4 nos. |
| Red chillies | 4 nos. |
| Methi seeds | 1 tsp. |
| Mustard seeds | 2 tsp. |
| Oil | 1 tbsp. |
| Curry leaves | 2 sprigs |
|
Method:
Wash and cut all the vegetables into cubes. Cut drumsticks into 2" pieces. Cook the vegetables, adding turmeric powder, salt and jaggery, in 3 cups of water.(this can be done in a pressure cooker).
Meanwhile, heat ½ tsp oil and fry ½ tsp methi seeds and 2 red chillies. Grind the coconut with the fried methiseeds, red chillies, and green chillies, adding little curds, to a smooth paste.
When the vegetables are cooked, add the ground paste and beaten curds. Allow to boil once and remove from the stove and add one sprig of curry leaves.
Heat the remaining oil, add the mustard seeds. When the mustard seeds start spluttering, add the remaining methi seeds, red chillies cut into small pieces and one sprig of curry leaves. When the methi seeds turn red in color remove from stove and add to the rasakalan.
(Reproduced from site
www.bhagavathy.blogsite.com)
I could taste my mom's flavour in the dish.Thanks a lot for your selfless contributions.
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