Thursday, June 14, 2007

Green Gram & Elephant Ear Curry

Green gram: 2 cups
Elephant Ear: 2 cups cut into dices (very small proportionate to green gram)
Turmeric: 1 tsp
Chilli powder: 1 tbsp
Corriandar powder: 2 tbsp
Salt - as needed.
Water: 4 cups

Coconut: 1/2 cup Grated
Jeera/cumin seeds: 2 tsps

Mustard: 1 tbsp
Coconut oil: 2 tbsp
Curry leaves: 2 sprigs
Shallots: 5 (cut into small pieces)


Pressure cook green gram and elephant ear (yam, alocasia) in 4 cups of water. Green gram can be soaked previous night for additional taste. Allow the steam for 4 times if soaked or 6 times if not soaked when cooked in pressure cooker. Once done add turmeric powder, chilli powder, coriander powder and salt and allow it mix well with the curry.

Blend coconut and cumin seeds in a blender. Add this to the curry when the mix has got blended well. Allow the mix once again to boil well. Let the curry gets mixed well and when you get the aroma of the cumin remove the curry from flame.

Heat oil in a tawa, add mustard and allow it to splutter. Add shallots and curry leaves saute it well and then add it to the curry.

A good combination for rice and Roti varieties.

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