Vazhakkai_Thayir_Kuzhambu (katti Kaalan/kurukku kalan)

Ingredients:
Raw plantains - 2 nos or 1 cup
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Yogurt - 1/2 cup
Roasted fenugreek powder - 1/2 tsp
Ghee(clarified butter) - 2 tsp
Salt, as needed

To Grind:
Fresh coconut - 1 cup
Green chillies - 2 to 4
Cumin seeds - 1 tsp

For seasoning:
Oil or Ghee - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Dry red chillies - 3 nos

Method:
* Wash and cut the raw banana into square pieces.
* Grind the grated coconut,cumin seeds,green chillies with little yogurt to a thick paste and keep it aside.(Note: Do not add water while grinding.)
* Cook the vegetables with turmeric powder and pepper powder till the water dries (half cook) Now add the salt and curry leaves and mix well. (Add salt after half cook)
* Now add 1 tsp ghee and combine well now add the beaten sour yogurt and reduce the flame and allow to boil,stirring occasionally until the gravy is thickened to a semi solid consistency.
* Now add the grounded coconut mixture, stir well and bring to boil . Remove from the fire and set it aside.
* Now Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.Add this powder into curry.
* In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add Red chilli, curry leaves and fry till the chilies turn dark brown.
8. Pour the seasoning to the kaalan and cover the dish for 10 mins.
9. Serve with rice. Nice side dish.


MythiliThiyagu