1. Grind coconut, cumin, garlic together to a smooth paste, keep aside.
2. Mix chopped mixed veggies, turmeric, 1 stalk curry leaves, green chillies.
3. Add 1 1/2 tbps water, cook in a deep vessels, till vegetables are soft.
4. Add ground paste, after cooling the vegetables a little.
5. Add buttermilk, warm again, stirring gently continuously.
6. Do not bring to boil, or mixture will curdle.
7. Take off fire, pour into serving dish.
8. Heat oil in a small pan, add mustard, fenugreek seeds, curryleaves.
9. Allow to splutter, add broken red chillies, onions.
10. Stirfry for a minute, pour over kalan to season.
11. Serve as is, with rice, appams, and papadams

Making time: 20 minutes
Makes: 4-5 servings
Shelflife: 1 day