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A classic Kerala curry featuring a medley of vegetables simmered in a fragrant, roasted coconut gravy. This rich, aromatic dish gets its deep flavor from freshly ground spices and is perfect with rice or appam.
For 4 servings
Roast the Masala Ingredients
Grind the Masala Paste
Cook the Vegetables
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A classic Kerala curry featuring a medley of vegetables simmered in a fragrant, roasted coconut gravy. This rich, aromatic dish gets its deep flavor from freshly ground spices and is perfect with rice or appam.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 278.73 calories per serving with 4.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Prepare the Tempering (Tadka)
Finish and Serve
Feel free to use other vegetables like drumsticks, raw banana (plantain), yam (chena), or ash gourd. Adjust cooking times accordingly.
For a more substantial meal, add cooked chickpeas, black-eyed peas, or cubes of paneer along with the ground masala paste.
This masala base works wonderfully for single-vegetable curries, such as Varutharacha Mushroom Curry or Potato Curry.
The medley of vegetables like carrots, beans, and peas provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut is a primary ingredient, offering medium-chain triglycerides (MCTs) from both the grated coconut and coconut oil. These fats are easily digestible and can be a quick source of energy.
The curry is rich in spices like turmeric (containing curcumin), black pepper, and ginger, which are well-known for their potent anti-inflammatory and antioxidant effects, helping to combat oxidative stress in the body.
Yes, it is quite healthy. It's packed with fiber from various vegetables and contains healthy fats from coconut. The spices used, like turmeric and black pepper, have anti-inflammatory properties. Using coconut oil in moderation contributes beneficial medium-chain fatty acids.
A single serving (approximately 1 cup or 260g) of this curry contains around 280-320 calories, depending on the exact amount of oil and coconut used.
The roasted coconut is the defining ingredient of a 'Varutharacha' curry, providing its unique flavor, aroma, and thickness. Making it without coconut would result in a completely different dish.
This curry pairs beautifully with traditional Kerala breads like Appam (rice hoppers) and Idiyappam (string hoppers). It also goes very well with steamed rice, matta rice, or simple rotis.
Yes, you can freeze this curry. Cool it completely and store it in an airtight, freezer-safe container for up to a month. Thaw it in the refrigerator overnight and reheat gently on the stovetop. Note that the texture of potatoes might change slightly upon freezing.