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)
| Yam sliced into small pieces
|
100gm |
| Small raw banana |
1no |
| Green chillies (slit the edge) |
3nos |
| Mashed yogurt (without water) |
1/2litre |
| Grated coconut |
1/2quantity |
| Cumin seeds |
1/2tsp |
| Pepper powder |
1tsp |
| Water |
1cup |
| Turmeric powder |
1/4tsp |
| Salt |
to taste |
| Fried and powdered fenugreek |
1/2tsp |
| Ghee |
3tsp |
| Dried chilli (split into 2) |
2nos |
| Mustard |
1tsp |
| Ghee |
1tsp |
| Curry leaves |
1sprig |
Method:
- Remove the skin of the plantain and slice it into small pieces.
- Grind the coconut and cumin to a smooth paste without adding
water. Keep it aside.
- 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.
|
