As much as Indian food in the entree category leans towards Savory rather than sweet dishes, there are some curries that are traditionally paired sweet rice based carbs. One such example is a classic pairing of sweetened rice grits (kali) and a savory coconut & sesame based curry (thaalaham). The vegetables in this curry are typically root or starchy vegetables such as sweet potato or raw banana. <br /> The combination of toasted coconut, urad dal, and sesame gives the sauce in this curry its unique blend of nutty & meaty flavors. <br />In place of the traditional starchy vegetables, I've substituted non traditional spring vegetables, not used in Indian Cuisine. Asparagus, fava beans & baby fingerling potatoes. <br />Although this dish is common among South Indian households, I did use Ammini Ramachandran's book 'Grains, Greens and Grated Coconuts' as a guideline, since a lot of the recipes contained within are very similar in taste & aroma, to the food I grew up on! <br /> <br />

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