Soak the kadala overnight in water. Pressure cook with chilly powder and turmeric powder.
Chop raw banana and yam into small cubes and add this to the kadala. Let it cook uncovered for about 20 minutes on medium flame.
Grind the grated coconut with jeera, green chilly and a pinch of turmeric powder.
Add this mixture to the cooked vegetables. Add the grated jaggery to it and mix well (without mashing the veggies)
For Tempering: Heat oil in a skillet, add mustard seeds and let it splutter. Add dried red chilly and 2 tbsp coconut. Fry till coconut turns brown and add the curry leaves. Add this to the curry.
By Ria Samuel