Kerala Kaalan (Plantain and Yam Curry)

Ingredients

• Plantain (nenthrakaya) - 1 cup
• Elephant yam (chena) - 1 cup
• Turmeric powder - 1 tsp
• Green chilies - 3 whole
• Sour curd - 2 cup
• Red chili powder - 1/2 tsp
• Coconut - 1 cup
• Cumin seeds - 1/2 tsp
• Curry leaves - 5 whole
• Sugar - 1 tsp
• Dry red chilies - 4 whole
• Fenugreek seeds (uluva) - 1 tsp
• Mustard seeds - 1 tsp
• Salt
• Oil

Instructions

1. 1Peel and dice the plantain and elephant yam into bite-size pieces so they cook evenly.
2. 2In a pan, cook the diced plantain and yam with turmeric powder and salt until the vegetables are soft.
3. 3Grind the coconut, red chili powder, cumin seeds, 1 sprig curry leaves, and the green chilies into a smooth paste.
4. 4Beat the sour curd lightly until smooth so it blends easily into the hot vegetables.
5. 5When the vegetables are cooked, add the beaten sour curd and stir continuously to avoid curdling; once the curd has reduced to half, add the coconut paste and bring the curry to a boil.
6. 6Turn off the heat and add 1 tsp of sugar and the remaining curry leaves to the curry.
7. 7Heat oil in a small pan, splutter the mustard seeds, dry red chilies and fenugreek seeds, then pour this seasoning over the curry.
8. 8Immediately cover with a lid for 15 minutes to let the flavors mellow and the curry thicken naturally.
9. 9Serve the kaalan hot with rice.