Kurukku Kaalan (Sadya Kaalan)

Ingredients
Plantain - 1 medium, Skin peeled off and cut to diagonal chunks 
Yogurt - 4 cups 
Turmeric powder - ½ tsp 
Black pepper powder - 1 ½ tsp 
Green chilly -  2 nos 
Cumin seeds - ¼ tsp 
Grated coconut - 1 cup 
Fenugreek powder - a pinch
Salt as needed 
Curry leaves - 1 sprig
Mustard seeds - ½ tsp 
Dry red chilly - 2 nos 
Ghee - 1 tsp
Oil 


Preparation
Heat a wide mouth pan at medium heat and add plantain pieces with a cup of water. Add turmeric powder and pepper powder to it. Allow the vegetables to cook well and then add salt. When the liquid from vegetables are almost dried up, add 1 tsp of ghee and mix well. Mash the veggies little bit, reduce flame to low-med and add the beaten yogurt to this. Throw in curry leaves and stir well until yogurt starts to boil.Meanwhile grind together coconut, cumin seeds and green chilly to a fine paste with little water.When the liquid from yogurt is completely evaporated,yogurt will get reduced to half, add the coconut paste and mix well. Cook for a few more minutes. Add a pinch of fenugreek powder and switch off the stove.
Heat 1 tsp oil in another pan and splutter mustard seeds and dry red chilly with some curry leaves. Pour the tempering over the yogurt and adjust salt if needed. Sadya kalan is ready and serve with rice..