Akshayapatram

It is a mandatory dish whenever a sadya or feast is concerned. Hence, it is one of the many important dishes that go with Onam

Yam – 100 gms (cut in 1 cm small pieces)
Raw plantain – 1 no (cut in 1 cm small pieces)
Turmeric powder – ½ tsp
Chili powder – ¾ tsp
Grated coconut – ½ quantity (keep aside 2 tsp)
Green chili – 1-2 nos
Cumin (jeera) – ½ tsp
Curry leaves – 1 sprig
Coconut oil – 2 tsp
Dry red chili – 1 no
Husked black beans (urad dal) – 1 tsp
Mustard – ½ tsp
Salt to taste

1. In a vessel add a little water to yam. Add turmeric, chili powder and cook
2. When the yam is half cooked add raw plantain, salt and cook. Sprinkle water if required
3. Coarsely grind coconut along with cumin and green chili. Sprinkle water if required. Add 3-4 curry leaves in the blender in the last round so that the leaves are broken coarsely
4. Add the coconut mixture to the cooked yam and plantain
5. In a pan heat coconut oil. Add mustard seeds and allow it to sputter, add dry red chili, urad dal, 2 tsp of grated coconut and fry it till red. (do not burn)
6. Add it to the cooked veggies and close the vessel immediately to seal the aroma
7. The consistency of Kootukari is thick.

*boiled black chickpeas can be added to this preparation. Pre cook the chickpeas in salt and add along with coconut mixture.

Onam Asamsakkal!