Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:
Chena/ Elephant Yam, cut into small cubes- 1/3 cup
Plantian / Ethakaya, thinly sliced - 1/3 cup
Green chilies, sliced- 3 to 4(or according to taste)
Turmeric powder - 1/4 tsp
Black pepper powder - 3/4 tsp
Kashmiri chili powder - 1/4 tsp
Curry leaves- 2 sprigs
Yogurt- 2 cups
Fenugreek powder- 1/4 tsp (roasted and powdered)
Salt - to taste
Water - as required
For Coconut paste:
Grated coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Water - as required
For Tempering:
Coconut oil / Ghee- as required
Mustard seeds - 1/2 tsp
Dry Red chilies - 3 to 4
Curry leaves- 1 sprig
Instructions:
Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, enough water and salt to taste. Cook until it is done, and the water is completely evaporated. Gently mash the vegetables using the back of the ladle.
Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.
Now add the prepared coconut paste and mix well. Cook for about 2 to 3 minutes. (Do not bring it a boil.)
Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well. Add more salt as required.
Heat oil in a pan, add mustard seeds and let it splutter. Add dry red chilies and curry leaves.
Add this to the curry. Finally add the fenugreek powder and mix well. Serve with rice.
NOTES
For the best results, use sour yogurt.
Adjust the number of green chilies according to your taste.
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