Skip to main content


Mixed Vegetable dishes will be very tasty always and its taste will increase when Red Lentils add. This is completely healthy dish because vegetables contain Fiber and Red Lentils contain Protein. Today I am introducing very tasty mixed vegetable curry to everyone. Its taste is completely traditional and it doesn't need more ingredients. I tasted it from my relative house but they have used Tamarind Pulp but I like this method. This is super combination with hot plain Rice. This is medium spicy dish and it has mixed taste and smell of Grated Coconut, Cumin Seeds and Cashew Nut paste.      
Preparation Time - 15 Minutes
Cooking Time - 30 Minutes
Decoration - Fresh Curry Leaves.


Potato Cubes - 1/2 Cup
Pumpkin Cubes - 1/2 Cup
Raw Banana Cubes - 1/2 Cup
Cucumber Cubes - 1/2 Cup
Red Lentil - 1/4 Cup
Onion - 2
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 2 teaspoon
Coriander Powder - 1/2 teaspoon
Garam Masala Powder - 1/4 teaspoon
Cumin Seeds - 1/2 teaspoon
Grated Coconut - 1 Cup
Cashew Nut paste - 1 teaspoon
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required to cooking.

  • Remove the peels of Potato, Pumpkin, Raw Banana and Cucumber and remove the seeds of Pumpkin and Cucumber and wash well and cut as cubes.
  • Wash Red Lentils and put it in a bowl and keep it aside.
  • Remove the peel of Onion and wash well and slice it.
  • In a grinder, add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Seeds, Grated Coconut, some Curry Leaves, Salt and pour a little Water and make it thick and fine paste and keep it aside.
  • In a pan, put washed Red Lentils and pour enough Water to cook and cover the pan with lid and cook it half under medium flame.
  • Then add Potato Cubes, Pumpkin Cubes, Raw Banana Cubes, Cucumber Cubes and sliced Onion.
  • Cover the pan with lid again and cook it well.
  • Add Salt to this and mix well.
  • Then add Coconut Paste to this and mix well.
  • Pour Water as desired and cover it and boil it well and make it thick as desired.
  • To this add Cashew Nut paste and mix well.
  • Add Garam Masala powder when it starts to boil and mix well and turn off the fire.
  • Heat Coconut Oil in a small pan and splutter Mustard Seeds in it.
  • To this add chopped Shallots and fry it.
  • Add Curry Leaves and stir well.
  • Add this into cooked curry and mix well.
  • Decorate it with fresh Curry Leaves and serve it with Chapati, Rice and Bread. 
  • We need to Salt to Red Lentils after cooking otherwise it won't cook properly.
  • If you need spicier dish use more quantity of Red Chilli Powder or Green Chilli.
  • Cashew Nut paste is an optional ingredient so you can avoid it but it increases the taste of this dish.
  • You can add a little fresh Coriander Leaves to get good taste and smell.
  • To reduce the cooking time use pressure cooker to cook Red Lentils.


Popular posts from this blog


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children. Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish w


Everyone is using rice always especially south Indians are preparing different or variety rice items. Ghee rice is one special rice dish. This is the famous dish for different celebrations or festivals such as Christmas, Easter, birthdays, weddings or any other special celebrations. We can serve ghee rice with vegetarians and non-vegetarians dishes. This is very easy to prepare at home. The main ingredients of ghee rice are Basmati rice and ghee. I have used cardamom powder, cloves, Cinnamon stick and kiss miss to get good taste and good flavour. These all are optional ingredients and we can add based on our preferences. Ghee is not good for cholesterol so we need to use less quantity of ghee to prepare. Taste will not change if we use less quantity of ghee. Mainly this dish is serving for lunch and dinner. We need to take extra care while cooking rice because it shouldn't over cooked. Texture will change completely if we over cook the rice. This is not that much spicy dish so th


Preparation Time - 10 Minutes Cooking Time - 25 Minutes Ingredients Red Cowpeas - 1 Cup Onion - 1 Green Chilli - 1 Turmeric Powder - 1/2 teaspoon Red Chilli Powder - 1/2 teaspoon Black Pepper Powder - 1/2 teaspoon Coconut Milk - 1/2 Cup Coconut Oil - 1 teaspoon Mustard Seeds - 1 teaspoon Chopped Shallots - 1 teaspoon Curry Leaves - 2 Sprigs Salt - To Taste Water - As required for cooking Method Sock Red Cowpeas in Water overnight and wash it well next day. Peel the skin of Onion and wash well and chop it. Wash Green Chilli and slice it thin and lengthy. Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well. Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it. Then add chopped Shallots and Curry Leaves and fry well. Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell. Add cook