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“This is a fabulous Kerala Hindu vegetable dish.”

Ingredients Nutrition


  1. Take of warm water, and use your fingers to assist in dissolving the tamarind.
  2. Set this aside for approximately 5 minutes, and then use your fingers to dissolve more of the softened tamarind. Strain tamarind through a fine sieve into a bowl, pressing on the remaining tamarind to press juice through (as much as you can).
  3. Once you have pressed the juice through as much as you can, discard the solids.
  4. In your blender or food processor, grind coconut, onions, cumin, 1/2 tsp of the turmeric, 1/4 tsp of the cayenne, and about 1/2 cup water, and process/grind/blend into a moist paste and then set aside.
  5. Take potatoes, carrots, eggplant, zucchini, green beans, chile, salt, remaining 1/4 tsp turmeric, remaining 1/4 tsp cayenne, and 1 1/4 cups water in a medium pot. Bring to a boil over medium-high heat, and cook until vegetables begin to soften, approx 5 minutes.
  6. Add cucumbers, peas, and reserved tamarind juice, and cook for 1 minute more.
  7. Then add your coconut paste from your blender to vegetables, reduce heat to medium-low, and allow to simmer until sauce is thick, approx 10 minutes.
  8. If in the meantime (while simmering) the sauce becomes too thick to simmer, thin with a bit of water.
  9. Add curry leaves and coconut oil, and simmer for 2 minute longer.

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