Katti Pulisery is a thick curry. Its little different from kurukku kalan , color is like elephant's tusk color, a little time consuming one but its worth all the effort.
Better use sour curd to get the right taste. If you use homemade curd, it will be tastier.
curd - 3/4 Liter
coconut - 1/2 coconut
cumin seed/jeera - 1/2 tsp
yam - 1 cup
raw banana/ plantain - 1 cup
green chilly - 2
turmeric powder - 1tsp
chilly powder - 1/2 tsp
pepper powder - 2 tsp
fenugreek powder - 1tsp
water -2 cup
curry leaves
salt to taste
Beat the curd well and set it aside.
Peel the skin and wash banana and yam and cut the vegetables into thick cube pieces and set it aside.
Grind the coconut, cumin seeds with little water to a fine paste
Heat a chatti or a deep pan add 2 cup of water,yam ,banana, green chilly,turmeric powder,chilly powder,pepper,salt and curry leaves mix well. when the veggies are perfectly cooked or till the water dries smash it well.
Add beaten sour curd and reduce the flame and allow to boil and keep stirring continuously until the gravy is thickened.
Add grounded paste and mix well and remove from fire.
Add fenugreek powder.
Heat oil in an another pan, add mustard seeds, when it crackles, add small onions, curry leaves, dried chilly and fry for less than a minute.
Let this cool for a bit then pour on top of the curry.
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