Ingredients
Yam (Karunai Kizhangu) - 100g
Small raw banana (Nenthra) - 1
Yogurt (curd) - 1/2 Litre
Grated coconut - 1/2 quantity
Pepper powder - 1 tsp
Cumin seeds - 1 tsp
Fenugreek - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli - 2
Green chilli - 3
Mustard Seed - 1 tsp
Curry leaves
Salt to taste
Coconut oil for seasoning
Preparation
Peel off the raw banana and into cubical shape and put into water immediately (This avoids banana turns to black color).
Cut yam into cubical shape.
Then boil these vegetables in a pressure cooker with little salt and turmeric powder.
Grind grated coconut, cumin seed and pepper into fine paste.
Dry roast fenugreek (golden brown with 1/4 tsp of any oil) and make into fine powder.
Smash soar yogurt with salt and turmeric powder and keep aside.
In a pan heat yogurt and mix boiled vegetables. (Don’t boil).
Add ground paste and powdered fenugreek.
Stir continuously.
Remove the gravy from stove.
Heat the oil in another pan.
Add mustard seed, curry leaves and red chillies (break into two halves) and allow it for spluttering.
Now transfer the boiled gravy to this vessel.
Serve hot with steamed rice.
