A typical Kerala dish, very tasty and goes well with plain rice, dosai, pongal, arisi upma and pidi kozhukattai.

©Deepa Sekhar
©Deepa Sekhar


Peeled and cubed raw banana – 1
Peeled and cubed white pumpkin and yellow pumpkin – each 1 cup
Cubed yam – 1 cup
Broad beans(Avaraikkai)chopped to big pieces – 1/2 cup
Chopped drumstick – 1
Cubed raw mango pieces with skin – 1/2 cup
Cubed chow chow(Chayote)- 1/2 cup
Salt to taste
Turmeric powder – 1/2 teaspoon
Jaggery – a small piece
Whisked curds(Yoghurt/Dahi) – 1 1/2 cups


Coconut oil – 1 teaspoon
Grated coconut – 1 cup
Methi seeds – 1/2 teaspoon
Raw rice – 1 tablespoon
Green chillies – 2
Dry red chillies – 5
Channa dhal – 1 teaspoon


Coconut oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Chopped curry leaves – 1 tablespoon


Take a big pan. Add 3 1/2 cups of water. Boil chow chow, yam, drumstick and white pumpkin on medium flame. After 10 minutes, add the broad beans(Avaraikkai), red pumpkin and raw banana. After 5 minutes, add turmeric powder and mango pieces. When the vegetables are cooked, add jaggery and salt to taste. Give a boil. Add the ground paste. Keep on low flame and simmer till thick.
Switch off the flame. Add the whisked curds and mix well. Season in coconut oil, mustard seeds and curry leaves. Stir well. Serve hot!

©Deepa Sekhar
©Deepa Sekhar


1) Fry the grated coconut in coconut oil till golden and grind, thereby the rasakalan will be fresh till the evening.
2) Chop the raw mango with skin so that the pieces will not become mushy.
3) Switch off the flame and add curds. Before adding, whisk the curds well so that the dish will have an uniform consistency.


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