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Thursday, May 7, 2009



Raw Banana (Vazhaikkai) : 1
Yam (Senaikizhangu) : 1 bowl
Red Chillies : 10
Pepper corns : 1 tbsp
Fresh Coconut : 1/3 cup + 2 tbsp, grated
Coconut oil : 2 tbsp
Curry leaves : a few
Mustard seeds : 1/2 tsp
Turmeric powder : 1/4 tsp
Salt to taste

  1. Pressure cook raw banana and yam for 2 whistles in separate containers.
  2. Meanwhile, grind peppercorns and red chillies to a fine paste with a little water. Keep aside.
  3. Grind 2 tbsp coconut with a little water and keep aside.
  4. Once raw banana and yam are cooked, put both in a vessel (if there is too much water, take out some and keep aside. You can add later if necessary), add turmeric powder, salt and chilli paste and bring to a boil.
  5. Now add the ground coconut and boil well.
  6. In a separate pan, add coconut oil and mustard seeds. Once they splutter, add curry leaves and 1/3 cup coconut and saute well.
  7. Add roasted coconut to the boiling mixture and mix well.
  8. Serve hot with rice or as an accompaniment. The consistency should be like thick dosa batter.

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