KURUKKU KALLAN/RAW PLANTAIN IN THICKYOGHURT GRAVY(TRADITIONAL ONAM DISH)

Plantain (paccha kaya) - 1 cup
Turmeric Powder - ½ tsp.
Pepper Powder - 1 tsp.
Yoghurt - ½ cup
Fenugreek Powder - ½ tsp.
Coconut oil - 2tsp
Salt - to taste

To Grinding:

Grated Coconut - 1 cup
Green chilly - 2 no s
Cumin seeds - 1 tsp.

For Seasoning:

Ghee/Oil - 2 tsp.
Mustard Seeds - ½ tsp.
Red chilly - 3 no s
Curry Leaves - few


How to Prepare:



1. In a Pan, cook the raw plantains small sliced, with turmeric powder, pepper powder, and salt by adding little water, when the water is reduced, and plantains half cooked, add 2tsp of ghee or oil.
2. Grind the coconut green chilly and cumin seeds and add this paste to the plantains cooked and keep it in a low flame for 5 mins.
3. At this stage add the thicken yoghurt, and boil until the bubbles came out and the gravy gets thick no need to boil more switch off the flame.
4. In a tadka pan ,put oil or ghee ,add the mustard seeds when it splutter and red chilly and curry leaves add this to the cooked texture on top and sprinkle the fenugreek powder on top of kalan.
5. Serve it hot.