Kalan-Raw banana & Yam coconut milk curry

Cuisine Style: Kerala, south india | Cooking Time: 15 minutes | To Serve: 2 | Take with: Rice | Type: Lunch Gravy

Ingredients

• Malabar Yam (Karunai Kizhangu) - ½
• Small raw banana (Nenthra) - 1
• Yogurt (curd) - ¼ cup
• Grated coconut - ½ cup
• Pepper powder - 1 tsp
• Cumin seeds - 1 tbsp
• Fenugreek seeds- ½ tbsp
• Turmeric powder - ½ tsp
• Dry red chilli - 2
• Green chilli - 2
• Mustard Seed - 1 tsp
• Curry leaves - 1 spring
• Salt to taste
• Coconut oil for seasoning

Preparation

• Peel off the raw banana & Malabar yam and into cubical shape and put into water immediately (This avoids banana turns to black color).
• Heat water in a broad pan; add raw banana, Malabar yam, turmeric powder & salt & parboil [¾ th cook].
• Finally add lemon juice then drain water & keep it aside.
• Add grated coconut, cumin seeds, dry red chilli, green chilli and pepper in a mixie jar & grind to fine paste with ½ cup of water.
• Dry roast fenugreek seeds, cool it & grind to fine powder.
• In a bowl add curd/ yogurt with salt and turmeric powder, whisk continuously without lumps and keep aside.
• Heat pan then add curd mixture & parboiled raw banana & Malabar yam mix well on low flame.
• Add ground paste and powdered fenugreek mix well & let it boil & thickens. Then cut off heat.
• For seasoning:- Heat the coconut oil in another pan, add mustard seeds & let it splutter, then add curry leaves & red chilli fry for a min.
• Add seasoned ingredients to the raw banana & yam gravy mixture then serve hot with rice.

Tip

• You can use banana alone.