Mulakooshyam

This is a very traditional recipe which my Grandmother used to make for her children on rainy nights.
It smells heavenly and when had with hot 'kanji' ......YUM!
If not Kanji (rice gruel), try with Jeera rasam or Killu milaku rasam.

Other tuber can be used in place of those mentioned here like potatoes, elephant yam/ kachal, koorka etc. I have used some normally used vegetables, like brinjal, drumstick, but they can be omitted.
Bottle gourd / elavan, sort of binds the curry together. Try to NOT omit that
Do not use Lady's finger or beetroot.

Ingredients:

Bottle gourd / elavan - 4 cups

Different tubers like
Yam / chena - 1 cup
Colacasia / chembu - 4 pieces
Tapioca/ kappa - 2 cups

Other vegetables like
Brinjal - 2 small
Drumstick - 1, cut into batons
Snake gourd - 1 cup
String beans - 5 , cut into 2 inch batons

Spices:
Salt
Turmeric powder - 1/2tsp
Red chillies - 5 whole, broken into pieces
(or)
Pepper powder - 2 tbsp

Green Mango - 1
(or)
Preserved mango (in brine) - 2

Coconut oil - 2 or 3 tbsp
Curry Leaf - 10

Remove the skin from all the tubers and vegetables. Cut them into big chunks.
Boil 4 cups of water with salt, turmeric powder and either the broken red chillies or pepper powder.
Pressure cooker reduces time and effort.
First goes in the yam and tapioca.
After 2 whistles (or when 3/4th cooked) add the other vegetables except mango.
When the vegetables are nearly cooked (2 whistles in the cooker) then add in the mangoes.
Cook until the mango goes soft. (1 whistle in the cooker)
If using the preserved mango just boil for 3 minutes. No need to pressure cook.
Turn off flame and if you wish, you can break some of the vegetables with a ladle. But it might not be necessary.

When it is still hot, add the curry leaf and coconut oil.
Do not boil.
Stir well and serve hot.