It sees a lot of variations in its preparation as regards to the ingredients that go for the paste & the tempering. The tempering done adds the OOMPH factor to the dish – the roasted coconuts as the final step transports the dish to finer levels. Some versions of the dish see roasted shallots & garlic along with coconut – go for it if your taste-buds so pleases !

What goes:-
Veggies 

• Yam – 1 cup (skin removed & cubed)
• Raw Plantain – 1 cup (skin removved & cubed)

For the Paste :-

• Coconuts – 1 cup – sliced/grated
• Black Pepper Corns – 1 to 2 tbsp – to taste
• Red Chillis – 2 to 3 – to taste
• Cumin Seeds – 1 tbsp

Others:-

• Turmeric Powder – 1 tsp
• Salt- to tatse
• Water – as required

For Tempering :-

• Coconut Oil – as required
• Mustard , Urad Dal – 1 tbsp
• Curry leaves – a  few
• Grated Coconut /Finely Sliced Coconut – 1/2 cup 
• Shallots & Garlic – Chopped – to taste – optional

Here’s How:-
Pressure cook the cut vegetables with turmeric powder & enough water till well done.

Lightly mash them but not to the point that the veggies lose their shape.I love my veggies to stand out so they are not overtly mushy ! In the meanwhile dry roast the peppercorns & red chillis till it turns a hotter shade of red and after it cools down grind them along with coconut & cumin to a fine paste.The roasted pepper in the dish gives it a smoky effect not to mention the strong flavour & heat !


In a pan add the cooked veggies with little water and bring them to a boil. Dunk in the ground paste along with salt and let it simmer for a while.


Prepare the tempering by allowing the mustard & urad dal to crackle in the hot oil. Add curry leaves and as it wilts , tip in the grated /finely sliced coconut. Saute till it turns golden n crispy. I prefer the coconuts to be very finely sliced for the tempering as it gives an extra crunch !

Spill the tempering to the dish, mix & serve hot with rice ! Enjoy !!


This goes to Kerala Kitchen – May guest hosted by Sarah, event announcement by Rose & Ria