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Information

Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Serves 6 to 8
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Notes

This is the signature dish of the Nairs of Kerala. It is both a popular home-style dish and one served at weddings.

Ingredients

  • 1 cup (250 mL) plain nonfat yogurt, at room temperature
  • 1 tsp ( 5 mL) cornstarch
  • ¾ cup (175 mL) grated coconut, preferably fresh (or frozen, thawed, or dry unsweetened coconut powder)
  • 2 tbsp (25 mL) minced green chiles, preferably serranos
  • 1 tsp (5 mL) cumin seeds
  • 1 green plantain
  • 1 chayote squash (mirliton) or 2 cucumbers, thinly sliced
  • 2 carrots, cut into 2-by ¼-inch (5 by 0.5 cm) batons
  • 10 green beans, preferably slender, cut into 2-inch (5 cm) lengths
  • 1¼ tsp (6 mL) salt or to taste
  • ¼ tsp (1 mL) turmeric
  • 2 tbsp (25 mL) coconut oil (see Notes)
  • 1 sprig fresh curry leaves, stripped (12 to 15 leaves)

Directions

1. Stir yogurt and cornstarch together until creamy. Set aside.

2. In a blender, combine coconut, chiles, cumin seeds and ¼ cup (50 mL) of the yogurt mixture. Grind coarsely. Set aside.

3. Cut plantain, unpeeled, into ¼-inch (0.5 cm) thick disks. Cut each disk into ¼-inch (0.5 cm) strips, so that there is some skin on each piece.

4. Place plantains in a saucepan. Top with layers of chayote, carrots and green beans. Stir salt and turmeric into 1½ cups (375 mL) water. Pour over vegetables. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are half-cooked, 5 to 8 minutes.

5. Stir remaining yogurt and coconut mixture into vegetables and simmer until vegetables are tender, 8 to 10 minutes. The sauce should be fairly thick.

6. Remove from heat. Stir in coconut oil and curry leaves. Serve over steamed rice.

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Nutritional Information

Nutrients per serving

This recipe serves 8.

117kcal (6%)
54mg (5%)
9mg (15%)
151mcg RAE (5%)
293mg
23mg
2g
7g
2g
13g
4mg (1%)
392mg (16%)
6g (29%)
7g (11%)
1mg (4%)