Mulakooshyam is a main dish from Kerala. It is mild and fairly bland. It is also wonderfully tasty. Grated coconut is one of the ingredients in this traditional dish, but many households avoid adding coconut. Whichever way it is prepared, it is a really tasty dish.
The vegetables normally used in the preparation of mulakooshyam are raw bananas, yam (jimmikhand, chena), giant cucumber (a variety found in Kerala), snake gourd (chichinda, pudavalangai), ash gourd (safed peta, kumblanga), drumsticks (murungakai) and/or raw jackfruit (kathal, idi chakka). Use any of these vegetables, singly or in combination, I used ash gourd and drumsticks.

Ingredients
1 cup of any of the vegetables mentioned above
1/2 cup pigeon peas (tur dal, thuvaram parupu)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
To Grind
1/2 cup grated coconut
1/2 tsp cumin seeds (jeera, jeeragam)
Salt to taste
To Garnish
1 sprig curry leaves
Method
Pressure cook the pigeon peas (about 5 whistles)
Let steam release naturally, open lid and set aside
Grind coconut and cumin seeds to a smooth paste, adding a little water
Set aside
Add the vegetables, turmeric powder, red chilli powder and salt to a vessel
Add enough water to cover the vegetables and boil till vegetables are  tender, but not mushy
Add the cooked pigeon peas and mix well
Continue boiling till all ingredients are well mixed
Add coconut paste and mix well
Adjust salt
Bring to boil and immediately remove from flame
Garnish with curry leaves and keep covered for 10 minutes
Serve warm with red/brown rice or Indian breads
Enjoy!