Ingredients for Thiruvathira tubercules

Ingredients

• 250 g of sweet potatoes
• 250 g of yams
• 100 g of colocassia
• 2 plantain bananas (ethakka)
• 250 g of cassava
• 100 g of sauerkraut (cabbage)
• 250 g of vanpayar (dried beans)
• 1 1/2 cups of shredded coconut
• 10 dried red chili peppers
• 1 teaspoon of cumin
• a pinch of turmeric
• One branch of curry leaves
• 2 tablespoons of coconut oil
• salt

Cook together the chenna yam, vanpayar beans, plantain, and koorkka, with a pinch of turmeric. Don’t throw away the cooking water.

Cook the kachil, chembu, and cassava separately with the turmeric, then drain them.

Add the salt to the cooked tubers and mix well.

Grind the coconut, dried chili peppers, and cumin, then add this mixture to the tubers.

Heat everything in a saucepan with the curry leaves and coconut oil until it boils, then remove from the heat.