This is one of my favorite dishes although it is not very popular in my place. It is usually served in a traditional Kerala feast (sadya). Adding fried coconut in the end gives it a very nice flavor and aroma.
Ingredients
1. Raw plantain – 2 diced
2. Elephant Yam – 1.5 cup diced (I used frozen yam)
3. Carrot, pumpkin – 1 cup (optional)
4. Black chickpeas/kadala/chana cooked – 1 cup
5. Chilly powder – 1 tsp
6. Turmeric powder – ½ tsp
7. Salt - To taste
For grinding
8. Grated coconut – ½ cup
9. Pearl onion – 4
10. Whole pepper corns – 10-12
11. Cumin seeds - ½ tsp
For tempering
12. Mustard seeds – 1/2 tsp
13. Dry red chilli – 2
14. Curry leaves – 1 sprig
15. Coconut slices – ¼ cup
16. Grated coconut – ½ cup
17. Hing - A pinch
18. Whole pepper corns - 5 crushed
19. Ghee / coconut oil – 1 tbsp
20. Coconut oil - 2 tsp
Method
1. Pressure cook the black chickpeas (soaked overnight) in water adding enough salt till 4 whistles or till it is cooked well.
2. Add the raw plantain, elephant yam, carrot , chilly powder, turmeric powder, salt and enough water in a pan and cook till they are done.
4. Coarsely grind the grated coconut, pearl onion, cumin seeds and pepper corns. Add this ground mixture to the cooked vegetables and mix well. Cook for a few minutes and switch off.
5. Add the cooked chickpeas to the above mixture. In another pan add oil, pop mustard seeds, add dry red chillies, curry leaves, crushed whole pepper corns, grated coconut and coconut slices. Roast the grated coconut and coconut slices(I forgot to add them here) till they are reddish-brown in color. Add a pinch of hing to it.
6. Now add the roasted coconut mixture to the curry and mix well. Finally add 1 tbsp of ghee / coconut oil for that extra taste. Serve hot with rice.
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