Curd based Raw Banana and Yam Curry

Curd based Raw Banana and Yam Curry

Ingredients

3 raw bananas
250 gm yam (suran)
1 cup freshly grated coconut
4 green chillies
2 onions, peeled
1 teaspoon cumin seeds
4 red chillies
1/4 teaspoon turmeric powder
3 cups curd
1 teaspoon salt

For Seasoning the curry

4 teaspoon coconut oil
1/2 teaspoon mustard seeds
2 teaspoon curry leaves
1/4 teaspoon fenugreek seeds

For Garnishing the Curry

2 teaspoon fried coconut strips
2 teaspoon coriander leaves, chopped

Method of preparation of the curry

1. Wash, peel and cut the bananas and the yam into cubes.

2. Cook the vegetables with half the quantity of salt, turmeric powder and enough water till tender and dry.

3. Grind the coconut, green chillies, onions and cumin seeds to a fine paste.

4. Roast the red chillies and powder.

5. Heat oil and saute the seasoning ingredients and the ground paste for a minute.

6. Add the cooked vegetables, chilli powder, curd and the remaining quantity of salt. Mix the contents thoroughly and cook for five minutes. Remove from fire and transfer the contents to a serving dish.

7. Garnish it with the fried coconut strips and the copped coriander leaves.

8. Serve hot with rice and ghee spooned over it.

Curd based Mixed Vegetable Curry

Curd based Mixed Vegetable Curry

Ingredients

200 gm red pumpkin
200 gm ashgourd
200 gm suran (yam)
200 gm french beans
2-3 drumsticks
2-3 potatoes
2 raw bananas
1 coconut, grated
3 cups curd
5 green chillies
1 teaspoon cumin seeds
1/2 cup coconut oil
1 1/2 teaspoon salt

For seasoning the curry

2 teaspoon curry leaves
1/2 teaspoon mustard seeds

For garnishing the curry

2 teaspoon coriander leaves, chopped
2 teaspoon mint leaves, chopped

Method of preparation of the curry

1. Wash, peel and cut all the vegetables into 1" pieces.

2. Cook the vegetables with 1 tablespoon salt and enough water till tender and dry.

3. Grind the coconut, green chillies and cumin seeds to a fine paste.

4. Mix the curd, ground paste with the remaining quantity of salt till well combined.

5. Heat 2 tablespoon coconut oil and saute the seasoning ingredients.

6. Stir in the cooked vegetables, curd mixture and the remaining quantity of coconut oil. cook on low heat for five minutes and remove from the fire.

7. Transfer the contents to a serving dish.

8. Garnish the dish with chopped coriander and the mint leaves.

9. Serve accompaniment at lunch or dinner.

Curd based Yellow Cucumber Chutney

Curd based Yellow Cucumber Chutney

Ingredients

500 gm yellow cucumber
1/2 coconut
5 green chillies
1 tablespoon mustard seeds
1" piece ginger
1 cup curd
1 teaspoon salt

For seasoning the chutney

4 teaspoon coconut oil
2 red chillies, broken into bits
2 teaspoon curry leaves
1/2 teaspoon mustard seeds

For garnishing chutney

2 tablespoon coriander leaves, chopped

Method of preparation of the chutney

1. Wash, peel and chop the cucumber.

2. grind the coconut, green chillies, mustard and the ginger to a fine paste.

3. cook the cucumber with salt till just tender.

4. Add the ground paste, curd and mix the contents well. cook further for five more minutes. remove it from fire and transfer the contents to a serving dish.

5. Heat oil and saute the seasoning ingredients. Pour it over the cucumber chutney and mix well.

6. Garnish the chutney with the chopped coriander leaves.

7. The chutney can be consumed upto three days

8. Serve with any snack or hot rice.