Ingredients:

2 cup zucchini, peeled and thinly chopped

1/4 cup red gram / vanpayar

3 green chillies

1 cup semi thick  coconut milk

1/4 cup thick coconut milk

salt to taste

2 sprig curry leaves

1 tbsp coconut oil

Preparation:

1. Soak the red gram in water overnight and pressure cook it for 3-4 whistles adding enough water and salt. Drain the water and keep it aside. 
2. Peel and thinly chop the zucchini and cook it with green chillies, few curry leaves and salt adding 3/4 cup of water.
3. When zucchini is cooked and the water is almost dried, add cooked red gram and semi thick coconut milk to this and cook for 5-8 minutes over medium-low flame until it thickens.
4. Adjust the salt and add thick coconut milk and cook for a minute over low flame.
5. Switch off the flame and add curry leaves and coconut oil . Let it rest for 10 minutes…Serve with rice…