KALAN - Cuisine Style: Kerela Cooking Time: 30 minutes To Serve 4 Take with rice

Ingredients	How to?
•Yam (Karunai Kizhangu) - 100g •Small raw banana (Nenthra) - 1 •Yogurt (curd) - 1/2 Litre •Grated coconut - 1/2 quantity •Pepper powder - 1 tsp •Cumin seeds - 1 tsp •Fenugreek - 1 tsp •Turmeric powder - 1/2 tsp •Red chilli - 2 •Green chilli - 3 •Mustard Seed - 1 tsp •Curry leaves •Salt to taste •Coconut oil for seasoning	• Peel off the raw banana and into cubical shape and put into water immediately (This avoids banana turns to black color). • Cut yam into cubical shape. • Then boil these vegetables in a pressure cooker with little salt and turmeric powder. • Grind grated coconut, cumin seed and pepper into fine paste. • Dry roast fenugreek (golden brown with 1/4 tsp of any oil) and make into fine powder. • Smash soar yogurt with salt and turmeric powder and keep aside. • In a pan heat yogurt and mix boiled vegetables. (Don’t boil). • Add ground paste and powdered fenugreek. • Stir continuously. • Remove the gravy from stove. • Heat the oil in another pan. • Add mustard seed, curry leaves and red chillies (break into two halves) and allow it for spluttering. • Now transfer the boiled gravy to this vessel. • Serve hot with steamed rice. Note: Addition of 1 tbs ghee gives difference in taste. Tips: You can use banana alone.