Kurukku Kalan

Ingredients:

Chena( elephant yam)- 100 gm

Raw green banana(ethakka)-1

green chillies-4

pepper powder-1 t spn

water-1 cup

turmeric powder-1/2 t spn

Ghee-1 tspn

Yogurt(beaten)-2cup

Coconut (grated) -2 cu

Cumin powder-1/2 t spn

Seasoning:

Fenugreek:1/2 t spn

Mustard seeds:1 t spn

Urad dal :1/2 tsp

Curry leaves:1 sprig

Dreid red chilli:2, cut in to 1 inch piece

Method:

1.Grind the coconut with cumin powder very well adding 1/4 cup of curds . Try not to add water.

2.Slice the yam and raw banana in to small pieces(1/2 inch cubes), cook them in enough water,green chillies,salt,pepper and turmeric till cooked and there is no more water in the pan. Add a tea spn ghee and mix well.

3.Add the yogurt to the banana yam mix and cook on low fire,. stirring occasionally, until the gravy is thickened to a semi solid consistency.

(The Kurukku kalan is usually prepared up to this stage and stored upto 1 month even under room temperature.Whenever needed the rest of the cooking(step 4 &5 ) is done and can be used .)

4. Now add the ground coconut, cook for a minute stirring continuously.Now remove from fire.

 5.   Heat oil in a pan  add, the mustard seeds,fenugreek seed and urad dal. When they splutter, add the red chillies broken into halves and curry leaves and add to the gravy.Enjoy with boiled rice .