Wishesh Magazine August 2016

It is a mixture of black chickpeas
or chana dal and combination of
vegetables like ash gourd / winter
melon, raw plantain / kaya, elephant
yam / chena along with ground
coconut and spices.This is prepared
in different styles in different parts of
Kerala and it’s a semi dry preparation.
Some use chana dal / kadala parippu
instead of chick peas / kadala.
Ingredients
1. Brown chickpeas-cooked - 1/2 cup
2. Raw plantain / kaya-peeled and
cubed - 1/2 cup
3. Elephant yam /chena-cubed - 1/2
cup
4. Kashmiri chilli powder - 1/4 tsp
5. Turmeric powder - 1/2 tsp
6. Grated coconut - 1/3 cup
7. Salt to taste
8. Water - as required
To grind
1. Grated coconut -1/2 cup
2. Garlic - 2 small cloves
3. Green chillies - 1 or 2 nos (or to
taste)
4. Cumin powder - 1/2 tsp
5. Black pepper powder - 1/4 tsp (or
to taste)
How to prepare
Grind together all the ingredients listed
under ‘to grind’ to form a coarse paste.
Keep aside.
Dry roast 1/3 cup grated coconut over
medium flame, stir continuously until it
turns brown. Keep aside.
In a pan, combine together cubed
plantain, elephant yam, chilli powder,
turmeric powder and water. Cook until it
is tender and water is almost absorbed.
Add cooked chickpeas, prepared
coconut paste and salt. Mix well and
cook for 1 or 2 minutes. Remove from
heat.
Add the roasted coconut and mix well.
Heat oil in a pan and add mustard
seeds, let it splutter. Add red chillies and
curry leaves, fry for few seconds and
pour it over the curry.
Serve with rice.
For tempering
1. Mustard - 1/2 tsp
2. Dried red chilli - 2 nos
3. Curry leaves - few
4. Oil
AUGUST 2016 | WWW.WISHESH.COM