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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Elephant yam(cut into small pieces, Chena) - 60 gm
- Raw banana(A big one, Vazhakka) -
- Cooked Van payar(An handful) -
- Pepper powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Water - 1 cup
- Salt(As reqd) -
- Coconut(grated) - 1/2 of
- Cumin seeds(A pinch, Jeerakam) -
- Ghee - 10 gm
- Mustard seeds - 1/4 tsp
- Coconut oil - 1 tbsp
Ingredients
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Instructions
- Split the banana lengthwise into 3 pieces. Cut it into small pieces without peeling off the skin. 2)Cook yam and banana along with pepper powder, turmeric powder and salt in a cup of water.
- Grind together one fourth quantity of grated coconut and cumin seeds and add to it along with the cooked beans.
- Grind the remaining coconut and saute on a low flame, till brown in colour. Keep it aside.
- Heat ghee in a smll pan.
- Splutter mustard seeds.
- Add coconut oil, seasoned mustard seeds and the sauteed coconut into the vegetable mixture.
- Mix well.
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3 comments
Good one.I added some greengram along with the vegetables and some green chillies.
It gives a typical naadan taste.Also very easy and quick preparation.
The food was excellent and truly typical of the way my family in india makes, from the Ottapalam , palakad style.