January 23, 2017


Raw banana - 1
Malabar yam -1 cup (thinly cut into small squares)
Turmeric - 1/4 tsp
Grated fresh coconut - 2 tbsp
Salt to taste

Grind together:
fresh grated coconut - 1/2 cup
Pepper corns - 1/4 tsp
Red chillies - 4
Little oil

For Seasoning:
Coconut oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - few


  • Fry red chillies and peppercorns in little oil and grind with coconut to make paste and keep aside.
  • Cut banana with skin into half lengthwise and then slice it to 1/4" thick pieces.
  • Cook yam and banana pieces in enough water with turmeric.
  • Add salt, ground paste and cook till thick.
  • Fry coconut in coconut oil until golden then add to gravy after removing from flame.
  • Heat oil; add mustard and curry leaves and allow them to crackle.
  • Pour this over gravy.

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