This is an important dish in traditional sadya. It is a yogurt based curry with thick consistency and the yogurt must be sour. Raw plantain and yam are the vegetables used here. Because of its thick consistency it is also called ‘Kurukku Kalan‘. Today is November 1st and it is the day in which Kerala state was created. It is ‘Kerala Piravi‘ marks the birth of Kerala state and today is its 60th birthday. So it would be better to post a traditional dish today.
- Raw plantain – 2
- Yam – 1/4
- Green Chilly – 2
- Turmeric powder – 1/4 teaspoon
- Chilly powder – 1/4 teaspoon
- Pepper powder – 1/2 teaspoon
- yogurt – 1 cup
- Grated coconut – 1/2 cup
- Cumin seeds – 1/4 teaspoon
- fenugreek powder – 1/4 teaspoon
- Dry red chilies – 2
- Cook the plantains and yam adding turmeric powder, chilly powder, pepper powder and salt with enough water.
- Grind the coconut and cumin seeds to a very fine paste.
- When the vegetables are cooked, mash them slightly and add the ground coconut paste. Cook for a few minutes until its raw taste is gone.
- Bring down the heat and add the beaten yogurt. Keep stirring, otherwise it will curdle. Sprinkle fenugreek powder, heat through and switch off.
- Heat coconut oil in a pan, splutter mustard, add dry red chilies, few curry leaves and pour this over the curry. Mix well.