Plantain & Yam Curry Recipe – Authentic Kerala Style

Last Updated on 2 months by Neha Deshmukh

Plantain & Yam Curry Recipe – Authentic Kerala Style

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a classic Kerala-style plantain and yam curry. This isn’t just a dish; it’s a warm hug on a plate, a taste of my childhood, and something my amma (mom) always made when I was feeling a little under the weather. It’s comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This plantain and yam curry is a beautiful blend of textures and tastes. The slightly starchy plantain and yam are perfectly balanced by the tangy curd and the aromatic spices. It’s a dish that’s both satisfying and light, making it perfect for a weeknight dinner or a festive occasion. Plus, it’s a fantastic way to explore the vibrant flavors of Kerala cuisine!

Ingredients

Here’s what you’ll need to create this delicious curry:

• ½ cup raw green plantain, diced
• ½ cup elephant yam, diced
• ½ teaspoon turmeric powder
• ½ teaspoon pepper powder
• ¼ teaspoon fenugreek powder
• 1 cup sour curd
• Salt to taste
• ¼ cup coconut, grated
• ½ teaspoon cumin seeds
• 1 green chili, chopped
• 2 teaspoons coconut oil
• ½ teaspoon mustard seeds
• 1 red chili, broken into pieces
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Sour Curd: This is key. Don’t use yogurt that’s too sweet. The tanginess of the curd is what gives this curry its signature flavor. If you can’t find sour curd, you can leave yogurt out overnight to naturally sour it.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch.
• Regional Spices: Fenugreek and curry leaves are staples in Kerala cooking. They add a unique aroma and depth of flavor you won’t find anywhere else. Don’t skip them!
• Plantain & Yam: These root vegetables are incredibly popular in Kerala. Plantain adds a slightly firm texture, while yam brings a creamy earthiness to the curry. They’re both packed with nutrients too!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing curry:

1. First, whisk 1 cup of thick sour curd until it’s nice and smooth. Set it aside – we’ll need it later.
2. Next, grind ¼ cup of coconut, ½ teaspoon of cumin seeds, and 1 green chili into a coarse paste. You only need a tiny bit of water to help it blend.
3. Now, in a pot, combine the diced plantain and yam with ½ teaspoon of turmeric powder, salt to taste, and 1 cup of water. Bring it to a boil, then reduce the heat and simmer until the vegetables are tender – about 10-15 minutes.
4. Reduce the heat to low. Gently add the whisked curd and the coconut paste to the pot. Simmer for another 5 minutes, stirring occasionally. Don’t let it boil vigorously, or the curd might split!
5. Time for the tempering! Heat 2 teaspoons of coconut oil in a small pan. Once hot, add ½ teaspoon of mustard seeds. When they start to splutter, add 1 red chili and a few curry leaves. Fry for a few seconds until fragrant.
6. Finally, pour the tempering over the curry. Add ½ teaspoon of pepper powder and ¼ teaspoon of fenugreek powder. Stir gently to combine, and serve hot!

Expert Tips

• Don’t overcook the plantain and yam. You want them to be tender but still hold their shape.
• Adding the curd on low heat is crucial to prevent it from splitting.
• Taste and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Substitute the curd with 1 cup of thick coconut milk. It won’t be exactly the same, but it’s a delicious alternative. My friend, Priya, who’s vegan, swears by this swap!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you’re particularly sensitive.
• Spice Level Adjustment:
  • Mild: Reduce the green chili to ½ or omit it altogether.
  • Medium: Use the recipe as is.
  • Spicy: Add an extra green chili or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often served as part of Onam and Vishu sadya (festive meals) in Kerala. It’s a wonderful addition to a traditional spread.

Serving Suggestions

This curry is fantastic with steamed rice. It also pairs well with roti or appam (a type of Kerala pancake). A side of papadums (crispy lentil wafers) adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of plantain is best for this curry?

Green plantains are ideal. They have a firmer texture and a less sweet flavor than ripe plantains.

Can I use sweet potatoes instead of yam?

You can, but the flavor will be different. Sweet potatoes are sweeter and softer than yam.

How can I adjust the sourness of the curry?

If your curd isn’t sour enough, you can add a squeeze of lime juice.

What is the best way to grind the coconut paste?

A high-powered blender works best. If you’re using a regular blender, you may need to add a little more water.

Can this curry be made ahead of time?

Yes, you can make the curry a day ahead. The flavors actually develop even more overnight! Just add the tempering right before serving.