Ingredients (Serves 8 – 10)
1. Elephant yam / chena – 1.5 cup, cut into small cubes
Ethakka / raw plantain – 1 small, peeled and cut into small cubes (optional)
Kumbalanga / winter melon – 1 cup, cubed
Kadala parippu / chana dal – 1/2 cup, soaked in enough water for 1 hour
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Salt – To taste
Curry leaves – 1 sprig
Water – As required (About 1 cup)
2. Jaggery – 1 – 2 pinches
3. Grated coconut – 3/4 – 1 cup
Cumin seeds – 1/4 tsp
Whole black pepper corns – 1/2 tsp
4. Coconut oil – 1.5 tbsp
Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Whole urad dal – 1 tsp
Grated coconut – 3/4 cup
Curry leaves – 1 sprig
Method
1. Pressure cook all the ingredients numbered 1 for 1 whistle. Open the lid after 10 – 15 minutes. Cook for a few minutes until moisture is almost evaporated.
2. Meanwhile grind grated coconut adding cumin seeds and black pepper corns. Add it to the cooked vegetables. Mix well and cook for a few minutes.
.3. In a small pan, heat 1.5 tbsp coconut oil over medium heat. Splutter mustard seeds and fry dried red chilies and urad dal. Stir until urad dal turns golden. Add grated coconut and fry until reddish brown. Add a few curry leaves and stir well. Pour this over the prepared curry. Mix well. Add a pinch of jaggery and a few curry leaves. Mix well. Set aside for 15 minutes. It will thicken as it rests. Serve with rice and other side-dishes.
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