Heat the coconut oil or ghee in a large, heavy-bottomed pan over moderate heat.
Add the cracked dal badis and stir-fry until they turn a rich, reddish-brown color.
Add the potatoes, carrots, green beans, yam, zucchini, bell peppers, and fresh peas (if using) to the pan.
Pour in the water, then stir in the turmeric and curry leaves.
Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and simmer for about 30 minutes, stirring occasionally.
Cook until the vegetables are fork-tender and have absorbed most of the liquid. If needed, add a small splash of water to prevent sticking.
While the vegetables simmer, combine the shredded coconut, plain yogurt, and minced green chilies in a small bowl.
Whisk until smooth.
Once the vegetables are tender, stir in the coconut-yogurt mixture, salt, and defrosted peas (if using). Gently combine, cover, and let it sit off the heat for a few minutes to warm through.
Serve immediately.
Cut harder root vegetables like potatoes and carrots slightly smaller than softer ones like zucchini. This ensures all the vegetables become perfectly tender at the same time.
Using coconut oil is the secret to an authentic Kerala flavor. It adds a distinct aroma that pairs perfectly with the curry leaves and fresh coconut.
