It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.
Ingredients: (Serves 10)
1. Yam sliced into small pieces 100gm
2. Small raw banana 1no
3. Green chillies (slit the edge) 3nos
4. Mashed yogurt (without water) 1/2litre
5. Grated coconut 1/2quantity
6. Cumin seeds 1/2tsp
7. Pepper powder 1tsp
8. Water 1cup
9. Turmeric powder 1/4tsp
10. Salt to taste
11. Fried and powdered fenugreek 1/2tsp
12. Ghee 3tsp
13. Dried chilli (split into 2) 2nos
14. Mustard 1tsp
15. Ghee 1tsp
16. Curry leaves 1sprig
Method:
Ingredients: (Serves 10)
1. Yam sliced into small pieces 100gm
2. Small raw banana 1no
3. Green chillies (slit the edge) 3nos
4. Mashed yogurt (without water) 1/2litre
5. Grated coconut 1/2quantity
6. Cumin seeds 1/2tsp
7. Pepper powder 1tsp
8. Water 1cup
9. Turmeric powder 1/4tsp
10. Salt to taste
11. Fried and powdered fenugreek 1/2tsp
12. Ghee 3tsp
13. Dried chilli (split into 2) 2nos
14. Mustard 1tsp
15. Ghee 1tsp
16. Curry leaves 1sprig
Method:
1.Remove the skin of the plantain and slice it into small pieces.
2.Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3.Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.
2.Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3.Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.
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