South Indian Foods

Kalan

Vathal Kuzhambu

Cuisine Style: Kerala, Cooking Time: 25 minutes, To Serve: 2, Take with: Rice, Type: Lunch Gravy

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.

Note

  • Addition of 1 tbs ghee gives difference in taste.

Tip

  • You can use banana alone.

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