Ingredients (Serves 8 – 10)
1. Chembu / taro root – 4 – 5 small
Sweet potato – 1 small
Elephant yam / chena – 1 – 1.5 cup, cubed
Raw plantain – 1 small, peeled and cubed
Yellow cucumber / vellarikka – 1 – 1.5 cup , cubed
2. Green chilies – 2 – 3, slit
Curry leaves – A few
Turmeric powder – 3/4 tsp
Chilly powder – 3/4 tsp
Salt – To taste
Water – 1 cup or as required
3. Grated coconut – 1.5 – 2 cups
Shallots – 4 – 5
Cumin seeds – 1/2 – 3/4 tsp
4. Yoghurt – 3/4 – 1 cup, beaten
5. Coconut oil – 1.5 tbsp
Mustard seeds – 3/4 tsp
Dried red chilies – 2 – 3, broken
Shallots – 5, thinly sliced
Curry leaves – 1 sprig
Method
1. Grind the grated coconut along with shallots and cumin seeds to a fine paste.
2. Peel the taro roots, sweet potato, elephant yam, plantain and cucumber and wash them. Cut them into medium cubes. Add the ingredients numbered 2 and cook for 2 whistles.
3. Open the cooker and slightly mash the vegetables. Add hot water, if required. Add ground coconut paste and cook for 4 – 5 minutes. Switch off. Let sit for 15 minutes until it cools down a bit. Add beaten yoghurt and mix well. Cook for 1 – 2 minutes at low heat until the raw taste of coconut is gone. Taste check for salt. Switch off.
4. Heat 2-3 tsp coconut oil in a small pan. Fry pearl onions until light brown. Now add curry leaves. Fry until the pearl onions turn brown. Pour on top of the curry. Close with a lid and keep aside for 15 mts. Serve with kanji / rice.
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