Ingredients

• 1 - raw banana, peeled and cut into 1 inch pieces
• 1 - large tomato, chopped into big chunks
• 2 cups - curd, whipped for a minute in a blender
• 1 cup - grated fresh coconut, ground to a smooth paste, adding a little water
• 1/2 tsp - turmeric powder
• 1 tsp - red chilli powder
• 15 - curry leaves
• 1 tsp - mustard seeds
• 1 tsp - fenugreek (methi) seeds
• 1 - whole red chilli, broken into 3 pieces
• 2 tsp - oil
• Salt as desired

How to Make Moru Kaalan

• Put the vegetables in a heavy-bottom vessel.
• Add the red chilli powder, turmeric powder, 7 curry leaves and salt.
• Pour enough water so as to immerse the banana and tomato pieces, and cook.
• When the banana pieces are cooked but still firm, add the whipped curd to it and keep stirring to avoid the mixture from curdling.
• When it starts boiling, add the coconut paste.
• Check the salt, adding a little if needed, and allow it to boil, stirring continuously. Remove from the heat.
• Heat oil in a small pan, and add the mustard and fenugreek.
• When they splutter, add the remaining curry leaves and red chilli.
• Stir for a few seconds and pour into the curry.
• Allow it to cool down to room temperature and serve with rice.