Ingredients

• chickpeas (Kadala) - 100 gms
• yam (chenna/suran) - 300 gms
• plantains (athaka/kela) - 300 gms
• green chillies (pacha mulag) - 7
• ginger - 20 gms
• grated coconuts - 2
• cumin seeds - 20 gms
• turmeric powder - 2 tsp.
• salt as required
• coconut oil - 50 ml.
• mustard seeds - 10 gms
• coconut sliced 50 gms
• red chillies - 5 dried
• curry leaves - 2 sprigs

Preparation Method

The chickpeas should be soaked overnight and then cooked.

Peel and cut the plantain and yam into small pieces.

Slice the ginger and green chillies into small pieces and cook it along with plantains and yam by adding enough water.

Mix this with the chickpeas.

Grind coarsely items listed at 6,7 and 8. Mix this with the cooked vegetables and cook a little more and remove from fire.

Sauté mustard, coconut slices, dry red chillies and curry leaves in hot coconut oil and pour over the cooked curry.

Serve it with rice.