A traditional kerala dish, unavoidable serve in mid and north kerala feasts. It is a thick curry and can be stored without refrigeration for up to 3 days, which makes it reliable to take out to journeys and camps. Remember! It’s a side dish not a pickle.
2 reviews, 4.8/5
|Elephant yam||300 gms|
|Raw nendra banana||400 gms|
|Water||2 150ml cups|
|salt||enough to taste|
|turmeric powder||½ tea spoon|
|Pepper powder||1 ½ tea sp|
|Fenugreek seeds||2 ½ tea spoon|
|Ghee||1 tb spoon|
|Curd||2 ½ 150ml cups|
|Scraped coconut||2 ½ 150ml cups|
|Green chilly||3 nos|
|Oil||3 tb spoon|
|Mustard seeds||1 tea spoon|
|Dried red chillies||4 nos|
|Curry leaves||4 stems|
In a bottom thick kadai, take elephant yam (peel the skin, wash and cut in to cubes) and raw nendra banana (wash and, slice through centre and cut in ½ inch thick pieces). To it add 2 cups of water and allow it boil at high flame, when it boils simmer the flame and close it with a lid and wait until it is half cooked. To it add salt and turmeric and cook until yam cubes and bananas are fork tender. Check occasionally if water is enough to avoid vegetables to stick to the bottom of the vessel and burn the same.
Evaporate the water to a thick gravy consistency and add pepper, roast & ground fenugreek seeds (fenugreek powder), ghee and mix well
to the mixture add 2 cups thick beaten curd. Let it evaporate to medium gravy in low flame, stirring occasionally.
Blend coconut with green chillies and ½ cup curd to a very smooth paste. To the above cooked gravy, add the coconut paste and two stems of curry leaves and let the whole dish thickens to a thick smooth gravy. Now remove the vessel from flame and keep it aside.
Heat a tadka pan, pour oil, pop mustards. Add fenugreek seeds and let it fry golden. To it add dried red chillies, and rest of the curry leaves (remove the stem and take leave only). Add this mixture to the curry and serve with rice.