Sadya Kurukku Kalan
Ingredients
- 1 cup Yam sliced
- 1 cup Raw Banana Sliced
- 4 cup Curd
- 6 green Green Chillies (slitted)
- 2 cup Grated Coconut
- 3/4 teaspoon Turmeric powder
- 1/2 teaspoon Chilly powder
- 2 teaspoon Pepper powder
- 1 teaspoon Ghee
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 spring Curry Leaves
- 1/4 teaspoon Fenugreek powder
- 1 1/2 tablespoon Salt
Instructions
- 1 First of all, heat 2 cups of water in a pan. Add green chillies and boil for 1–2 minutes. Then proceed to the next step.
- 2
Add chopped yam and raw banana to the boiling water and cook for a few minutes.- 3
In a small bowl, mix ½ cup water with pepper powder. Strain the mixture using a strainer to remove coarse particles. Add the strained pepper water to the cooking vegetables.- 4
Now add turmeric powder, chilli powder, and salt. Mix everything well and continue cooking until the vegetables are soft and the water content is almost fully absorbed.- 5
When cooked well, add ½ teaspoon ghee and sauté the mixture for 1–2 minutes for added flavour.- 6
Now lower the heat and add curd. Stir continuously and cook patiently until the mixture thickens and most of the water evaporates. This step takes time but is crucial for the right texture.- 7
Once the mixture becomes thick and creamy, add coconut paste. Mix well and cook for a few more minutes.- 8
Time to temper the curry. First, heat coconut oil in a pan. Add mustard seeds, and when they begin to splutter, add curry leaves. Pour this over the curry.- 9
In a separate small pan, heat ½ teaspoon ghee. Lightly roast fenugreek powder and add this to the curry. - 2
