Kurukku Kalan / Katti Kalan

Ingredients (Serves 5)

1. Raw banana (ethakka / nenthrakaya) – 1 small, cut into cubes

    Yam – 1/2 cup, cubed

2. Turmeric powder – 1/2 tsp

    Pepper powder – 1 tsp

    Curry leaves – A few

    Salt- To taste   

    Water – 1 cup

3. Ghee – 1.5 tsp

4. Sour home-made yoghurt – 3 cups, beaten

5. Grated coconut – 1.5 cup

    Cumin seeds – 1/2 tsp

    Green chilies – 2 – 3

6. Roasted fenugreek powder – 1/4 tsp

For the seasoning

7. Mustards – 3/4 tsp

   Dry red chilies – 3, broken

   Curry leaves – 1 sprig

   Coconut oil – 1 tbsp

Method

1. Grind the coconut along with cumin seeds and green chilies to a very fine paste.

2. Cook the vegetables adding ingredients numbered 2 until they are done and the water is almost evaporated. Pour 2 tsp ghee and stir until all the water has evaporated. Add in 3 cups of beaten, sour yoghurt and boil uncovered until the yoghurt thickens, about 10 – 15 minutes at medium heat. Bring down the heat. Add the ground coconut mixture and mix well. Cook for a minute or until it just starts to boil. Check for salt, sprinkle roasted fenugreek powder and remove from stove.

3. Heat coconut oil in a small pan. Splutter the mustard seeds and fry the dry red chilies. Add in the curry leaves. Saute for a few seconds and pour over the prepared kalan. Cover with a lid for 15 minutes and serve with hot rice.