Kalan (Moru curry)





Ingredients

1 cup Chopped yam
1 medium Raw banana
3 cups Sour curds
1/2 no. Coconut (fresh)
5-6 nos. Green chillies
2 nos. Red chillies
1 teaspoon Red chilli powder
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1/2 teaspoon Fenugreek seeds
2 tablespoons Oil, Salt
1 teaspoon Turmeric powder

Method

Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil.

Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot