Vellarikka/Dosakai (chopped lengthwise): 1/2 cup
White Melon/Kumbalanga (chopped lengthwise): 1/2 cup
Green Chili (slit): 3-4
Ginger (chopped): 1 teaspoon
Curd/Yogurt: 1 cup
Grated Coconut: 1/3 cup
Mustard seeds: 1 1/2 teaspoon
Mustard Seeds: 1 teaspoon
Curry Leaves: handful
Dried Red chili: 2-3
* You can do a combination of both vegetables or just vellarikka alone.
Boil the chopped vellarikka and kumbalanga with green chillies and salt in little water. Once the vegetables are cooked, take off from heat and let it rest. Meanwhile grind the grated coconut, mustard seeds and chopped ginger into a paste. Add the yogurt into this ground mixture and mix well. Combine this paste into the boiled vegetables and mix slightly on very low heat. Give a seasoning with mustard seeds, curry leaves and dried red chillies.