Dry Roast Spices: Dry roast raw rice, fenugreek, and peppercorns in a pan until the rice pops.

Grind Masala: Blend the roasted spices with red chilies, grated coconut, and curry leaves to a fine paste.

Cook Vegetables: In a mud pot, combine chopped pumpkin, drumstick, raw banana, ash gourd, turmeric powder, tamarind water, salt, and water. Cover and cook until the vegetables are soft.

Add Masala Paste: Stir in the coconut masala paste and boil for 5 minutes until the raw smell disappears.

Sweeten: Add jaggery and boil for 2 more minutes. Turn off the heat.

Incorporate Buttermilk: Stir in buttermilk quickly to smoothen the texture. Adjust salt if needed.

Prepare Tempering: Heat coconut oil in a tadka pan, add mustard seeds, red chilies, and curry leaves. Once they crackle, pour the tempering over the curry and close the lid.

Serve: Let the Rasakaalan rest before serving hot with your Onam Sadhya.