3 assorted root vegetable (yam, cheppankizhangu/arbi, chena/suran total 3 cups)
1 piece of red pumpkin
1/2 cup of avarakai/Sem (pumpkin and avarakai total 2 cups)
1/2 pigeon peas (green whole toor dal, available frozen at the Indian grocer)
1 cup beans
1/2 cup coconut shredded
2 green chili or to taste
1/2 teaspoon ground turmeric powder
1/2 teaspoon salt or to taste
2 tablespoon coconut oil
1/2 teaspoon mustard seeds
a few curry leaves
2 cups water or as needed
Grind the coconut and green chili and keep it aside.
Peel the root vegetables rinse them and cut them into same size cubes.
To a pan on medium heat add the pigeon peas cover and cook for 20 minutes. After the pigeon peas has been cooking for 20 minutes add the mixed root vegetables and cook for 10 minutes. After which add the pumpkin and avarakai, turmeric powder and cook for 10 minutes. Add the ground coconut and salt and cook for 3 minutes, mix thoroughly and turn the heat off and season.
Heat the coconut oil add mustard seeds. When the mustard seeds pop turn the heat off add the curry leaves and add the seasoning to the cooked vegetable.
The listed vegetables and toor dal cook at different times. The toor dal takes longest to cook, followed by the root vegetables, pumpkin and avarakai adding them one at a time at different intervals, you have a dish with all vegetables evenly cooked.
This dish is prepared during the month of December-January during Thiruvathira nakshartra to to honor Lord Shiva. It is served with Thiruvathira kali. This dish can also be served as a side dish to with rice and chapati.