Moru Kalan

Moru Kalan

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Kerala

Key Ingredients:

Raw bananas and yam cooked in a coconut-yogurt masala


  • Raw bananas, peeled and sliced 2
  • Small yam, peeled and sliced 1
  • Yogurt (moru) 1 cup
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Salt to taste
  • Fresh coconut, scraped ½
  • Cumin seeds 2 tsps
  • Green chillies, slit 4 to 5
  • Coconut oil ½ tbsp
  • Mustard seeds 1 tsp
  • Curry leaves 10 to 12
  • Dried red chillies 2
  • Fresh coriander leaves, chopped 1 tbsp


  • Put raw bananas and yam in a deep non-stick pan, add 2 cups of water, red chilli powder, turmeric powder and salt and bring it to a boil. Cook till both the vegetables are tender.
  • Grind together coconut, 1½ tsps cumin seeds and green chillies in mixer into smooth paste. Transfer the paste into a bowl, add yogurt and mix well.
  • Heat oil in a non-stick wok, add ½ tsp cumin seeds, mustard seeds, curry leaves and dried red chillies and saute till the seeds splutter.
  • Add ground paste-yogurt mixture, mix well. Add salt and mix.
  • Add this to bananas and yam and cook for 2-3 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.