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Kai Chenna Curry( Raw Banana and Elephant Yam )

Apr-03-2018
Sheena Omana Narayanan
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kai Chenna Curry( Raw Banana and Elephant Yam ) RECIPE

We Keralites can cook end number of dish using coconut. Yes this is yet another simple dish in coconut gravy very easy and quick to make with no strong spices.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Kerala
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Elephant Yam- 1 small bowl cut in to square pieces
  2. Raw Banana- 1 cut in to square pieces
  3. Onion- 1 sliced length wise
  4. 2-3 Green chillies, I have used less spicy one
  5. Tomato - 1 big cut in square pieces
  6. Curry leaves- a sprigs
  7. Fenugreek powder- 1tsp
  8. Turmeric Powder- 2 tsp
  9. Beaten Curd:- 1 cup
  10. Salt as per your taste
  11. For tempering
  12. Coconut oil- 2tbsp
  13. Mustard seeds- 1tsp
  14. Small onion- 2- 3 sliced length wise
  15. Dry Red Chillies- 2-3 nos
  16. Curry leaves- few

Instructions

  1. Boil Elephant yam with 1 tsp of turmeric (reserve another 1 spoon for tempering)and salt until half cooked, later add raw banana pieces, onion, greenchillies,curry leaves and tomato cook until banana pieces turns soft
  2. Grind coconut to fine paste and set aside.
  3. Now check the veggies, if it is cooked properly add ground coconut paste and mix well, cook for 2 mins in low flame.
  4. Remove from flame and now add beaten curd and mix well, add fenugreek powder and set aside
  5. Now for tempering, heat pan add coconut oil add mustard seeds allow it to splutter, add onion, red chilly and curry leaves, add little turmeric powder fry for 2 mins and pour this tempering to gravy
  6. Serve with steam rice.

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