It was a myth widely circulated in the 80s that coconuts are the main sources of cholesterol-causing artery blocks. So my mother preferred to reduce the use of coconut meat greatly, used coconut milk sparingly, and stopped using coconut oil once for all. But my grandmothers continued to use coconuts profusely, and they found a dish insipid if coconut meat is scantily added into it. In those days, coconut meat was used in almost every vegetable preparation, coconut milk was used for making scrumptious payasam, and coconut oil for frying crunchy snacks like thattai, murukku, banana chips, etc. We relished theeyal mostly in our grandmother’s house as this recipe calls for good lashings of coconut meat fried in coconut oil.
I have been receiving complimentary reviews from unexpected people who are away from homeland for their studies or jobs preparing their meal themselves by looking at videos or by reading recipes. I sincerely thank all those visitors for their support & feedback. Now I am posting a recipe for vegetable kurma, a one-pot recipe, preferred by such busy bees who are unable to spend much time for cooking.