Tender Ash Gourd/elavan/kumbalanga-1 cup
Van payar/red beans-handful of
Green chilli-1 to 2
Coconut Oil-1 tbsp
Coconut milk-1/2cup (120ml)thick
Curry leaves-2 strings
Soak van payer for about 2-3 hours and cook with enough water ..
Peel and cut the elaven(kumbalanga) to medium thin slices ..
In a sauce pan add 1 cup water and enough along with elavan pieces..
Close and cook ,stirring occasionally .
When 3/4th cooked add cooked payer and green chilli slits .
And continue cooking until done .
Then slightly mash the elavan and payar..
Then add thick coconut milk and mix well ..
Remove from the fire and sprinkle coconut oil and curry leaves ..
Close for 10 minutes .. Then check the taste and adjust the salt ..
If the coconut milk is not that good ,u can add 2 pinches of sugar to enhance the taste …
Note :The amount of green chilli is depends .. So add according to the spice level of that particular chilli and ur taste ..
In some area they won’t add coconut milk ..and some people don’t use van payar also .. So this is the basic step..
So hope u will def make this simple olan for this Vishu 🙂