Rasakalan is a typically Palakkad dish. It is not rasam, kalan or mor kootan. For those not aware of these names, these are various wet dishes that are mixed with rice. Rasakalan seems to be related to mor kootan (yogurt based wet dish) but is also quite different and distinct. Broadly, it falls into the category of kadhi (yogurt based dishes). There a long list of vegetables that can be used to prepare rasakalan, including pumpkin, ash gourd, raw banana, yam and drumstick (the vegetable). But you can use any combination of these vegetables without compromise on taste. I normally pair this dish with steamed rice and/or items such as dosa, adai, upuma…
I cannot think of anyone who has not fallen in love with rasakalan once they have tasted it. I am sure that you will too. So, why wait? Go ahead and try it. And I’d love to hear your feedback.

Ingredients
100 gms pumpkin
100 gms ash gourd
1 drumstick
100 gms yam
(As I mentioned, you can use any combination of vegetables)
2 cups sour vegan yogurt
1 cup grated coconut
1/2 tsp fenugreek seeds (methi dhana, venthiyam)
3 dried red chilis
A pinch of turmeric powder
1 tsp date paste
1/2 tsp mustard seeds (sarson, kadugu)
1 sprig curry leaves
Method
Wash and cut all the vegetables, except drumstick, into cubes
Cut the drumstick into 2″ pieces
Transfer the vegetables to a vessel and add turmeric powder, date paste and salt
Let this boil till the vegetables are tender
Meanwhile, heat a wok and add the fenugreek seeds and red chilis
Roast till aromatic, but make sure not to burn
Transfer to a blender
Add the grated coconut and a little sour yogurt
Grind to a smooth paste
Once the vegetables are tender, add this ground paste
Boil for a couple of minutes more
Then add the (remaining) sour yogurt
Mix well
Simmer for two more minutes (do not use high flame as the yogurt will curdle)
Add curry leaves
Remove from flame and set aside
Heat a wok and add mustard seeds
Once they splutter, add to rasakalan
Serve at room temperature with steamed red/brown rice or millet rice
Enjoy!