Kurukku Kalan / Kaalan

In a thick-bottomed pan or in a earthen pot, add the cubed yam and banana.

Add turmeric, black pepper, chili powder, salt, and enough water to just cover the vegetables.

Cover and cook on medium heat until the vegetables are soft but not mushy, which takes about 10-15 minutes.

Once cooked, allow most of the water to evaporate by keeping it on medium heat.

Add the well-beaten curd slowly, stirring continuously to avoid curdling.

Cook on medium heat until it becomes thick.

In a blender add grated coconut, cumin seeds, and green chilli.

Blend until smooth paste by adding little water.

Adjust salt and sourness as needed.

Add the ground coconut paste to the cooked vegetables and curd mixture.

Mix well and cook on medium heat for 3–4 minutes, stirring occasionally.

In a small pan, heat ghee.

Add mustard seeds and let them splutter.

Add fenugreek seeds, dried red chilies, and curry leaves.

Fry for a few seconds and pour this tempering over the kurukku kalan.