Posted by Annita on September 3, 2006
Yet another exotic dish,which is a must for traditional Sadya.
And now straight into the recipe..
Semi Ripe Plantain diced -1
Elephant Yam/Suran (chena) diced – 1 cup
Pepper powder – 1/2 tsp
Ghee – 1/2 tsp(Optional)
Lightly beaten curd(preferrably sour)-2 cups
Turmeric Powder – 1/4 tsp
Salt – to taste
Oil- as needed
Jeera seeds – 1/2 tsp
Grated coconut – 1 cup
Green chillies – 5
Grind the above together to a very smooth paste.
Mustard Seeds – 1 tsp
Curry leaves -a sprig
Red Chillies Split- 3
Fenugreek powder – a pinch
Mix turmeric powder and salt into the beaten curd and keep aside.Cook plantains and yam with pepper powder,salt and little water until they are soft and done.Add in ghee and saute plantains and yam for a while.
Sauteing plantain-yam in ghee
Reduce the heat to minimum,mix in the ground mixture and allow it to boil slowly.
Ground mixture added to cooked plantains
Now add the beaten curd mixture and continue to cook in low heat until it attains the desired thick consistency.
Beaten curd added to the plantain
Be sure to stir in between to prevent it from curdling.Switch off the heat and allow it to cool.
Pop the mustard seeds in oil.Add red chillies and curry leaves and saute it for a while.Add fenugreek powder and switch off the heat immediately.Pour the seasoning into the curd mixture.Let it cool,the curry will taste better the next day.This goes very well with rice.