24 mins
Veg
Snake Gourd Curry
North IndianSouth Indian
North IndianSouth Indian • Kerala • Main Course Gravy
Kerala Sadya Kalan
40 mins
4 servings
Cooked 100+ times recently
Veg
★ 4.2
Ingredients
- 1 piece Raw Banana (cubed)
- 120 g Yam (cubed)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Black Pepper (powder)
- 1 tsp Salt
- 400 g Water
- 80 g Coconut (shredded)
- 1 piece Green Chilli
- 0.75 tsp Jeera
- 100 g Thick Curd
- 0.25 tsp Roasted Fenugreek Powder
- 1.5 tbsp Coconut Oil
- 0.5 tsp Mustard Seeds
- 0.25 tsp Methi Seeds
- 2 pieces Dried Red Chilli
- 10 leaves Curry Leaves (washed)
Instructions
This Kerala Sadya Kalan is an AI generated recipe, and a great way to get started with minimal effort!
Add vegetables to jar
Add the cubed raw banana, yam, turmeric, black pepper powder, salt, and water to The Upliance jar. Close the lid securely.
The device will cook the vegetables
The device will boil the vegetables on low heat for 25 minutes. Meanwhile, blend the coconut, green chilli, and jeera into a smooth paste.
Add paste and finish cooking
Add the blended coconut paste and thick curd to The Upliance jar. The device will cook on low heat for 10 minutes with automatic stirring. Finally, add the prepared tempering (oil, mustard, methi, red chilli, curry leaves) and fenugreek powder, then let the device simmer on low heat for 5 minutes.
The dish is ready
The Kerala Sadya Kalan is ready. Serve hot paired with Appam or Matta Rice.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
476
Calories
49g
Carbs
9g
Protein
29g
Fat
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