This bright yellow gravy is sunshine on your plate, and its flavours are equally captivating. Full-bodied and tangy, it is the perfect option for when you’re in the mood for something cooling.
Barely adapted from Dona Kitchen
1 green Kerala plantain, cubed
1 cup yam, cubed
1 cup milky sour yogurt, whisked to remove lumps
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp ground pepper
For the coconut paste
1/2 cup freshly grated coconut
2 green chillies
1 tsp cumin seeds
For the tempering
1 tsp mustard seeds
1/2 tsp urad dal
3 dried red chillies
Handful of curry leaves
1 1/2 tbsp coconut oil
In a pot, add the yam, plantain, red chilli powder, turmeric powder, pepper and enough water to cover the ingredients.
Cover and cook till the yam and plantain are fully cooked, about 15 minutes.
Next, remove the lid and continue to cook till it thickens.
Meanwhile make the coconut paste by grinding the coconut, green chillies and cumin with 2 tbsp water until it forms a fine paste.
Add the paste to the plantain and yam and cook on a medium flame until the coconut is cooked, about 5 minutes.
Adjust seasoning, and add the yogurt.
Mix well and just as the kalan comes to a boil, turn off the heat.
To make the tempering
Heat oil in a kadai. Add mustard seeds to this, followed by urad dal, dried red chillies and curry leaves.
Transfer this to the kalan and mix well.
ALSO ON THE GOYA JOURNAL