This is a common item in Kerala Sadhya . It is a non spicy gravy made with coconut curd paste . The vegetables that can be used are raw plantain and elephant yam. I use the kaaya (raw plantain) usually . This is an easy and quick to prepare dish and needs very less ingredients commonly found in any kitchen.
Serves 4
INGREDIENTS:
- Raw Plantain - 1
- Curd - 4 tablespoons
- Grated coconut - 1/4 cup
- Cumin seeds - 1/4 tablespoon
- Turmeric powder - 1/2 tablespoon
- Red chilly powder - 1 tablespoon
- Salt as needed
Mustard seeds - 1 tablespoon - Whole Red chilly - 2 broken
- Curry leaves to garnish
How to Prepare:
Step 1: Make a paste of coconut with cumin seeds, add the curd and mix well.
Step 2: Cut the raw plaintain to small cubes and soak it in salted warm water for 15 minutes. Wash it several times to remove the stain completely. Pressure cook it for one whistle adding 1 cup water turmeric powder , red chilly powder and salt.
Step 3: Add the coconut curd paste to the cooked raw plantain and bring to a boil. Stir continuously under low flame so that it does not separate.Cook till it forms a thick gravy.
Add enough salt.
Step4: Heat 1 tablespoon oil Splutter mustard seeds , add whole red chilly and curry leaves. Switch off flame. Add the seasoning to the gravy.
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