Karathya Dhave Humman

                       This dish is a satvik one and often seen in Cochin GSB temple feasts, marriages, Upanayanas etc. as a side dish. This is so tasty one and favorite of many.  You too enjoy this dish at home.
  • Potato  – 2 medium
  • Mande (Arbi) –  2 medium
  • Long beans  –  6 nos.
  • Karathe (bitter gourd) –  1 small
  • Karambal –  1 medium
  • Green chilly –  4 (half slit)
  • Grated Coconut of ½ coconut.
  • Hing powder  –  ½  tsp
  • Oil  – 1 tbsp.
  • Mustard seeds  – 1 tsp
  • Cumin seeds –  1 tsp.
  • Curry leaves  few
  • Salt to taste.

Karathya Dhave Humman

  1. Grind grated coconut and extract the thick milk. Keep aside.
  2. Again grind the same coconut adding water and extract the thin milk. Keep aside.
  3. Peel and wash Potato,  Mande and cut in to small flat pieces.
  4. Wash long beans and cut it into  1 inch length size.
  5. Wash and cut bitter gourd and karambal into small pieces.
  6. In pan cook all the vegetables including karambal and green chillies in thin coconut milk.
  7. When the vegetables are cooked add salt and hing powder.  Mix well.
  8. Now add thick coconut milk and mix well.
  9. Switch of the gas.
  10. Season with mustard seeds, cumin seeds and curry leaves.
     Karathya Dhave Humman is ready.  Serve with hot rice as a side dish.
Key Note:-

You can substitute Karambal with Birmikarambal (Bimbul).

3 replies to “Karathya Dhave Humman

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star