A preparation with yoghurt or curd with thick gravy
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 10 people



  • Remove the skin of the plantain and slice it into small pieces. 2)Grind coconut and cumin seeds to a smooth paste without adding water. Keep it aside.
  • Dissolve the pepper powder in 1/2 cup of water and strain it through a clean cloth.
  • Cook the vegetables in the above water.
  • Add turmeric powder and salt. Stir well.
  • When the water dries up, add 1 tsp of ghee.
  • Add yoghurt and mix well.
  • Lower the flame.
  • When the curd boils and becomes dry and thick, add the ground coconut mixture and fenugreek powder. Stir well.
  • Bring to a boil.
  • Remove from flame.
  • Heat 3 tsp of ghee in a small frying pan.
Tried this recipe?Let us know how it was!

Response (5)
  1. t
    tina john,tiny mampilly November 23, 2005

    i think this recepie will work fine if v use more chilly powder instead of pepper powder and green chillies.v tried that way and it was excellent.our collegues liked it very much….thanks a lot pachakam.com..thanks a lot

  2. A
    Ammu May 30, 2006

    This is a very good recipe…and very authentic..most people now use red chilli powder for kaalan..but the traditional kaalan and sradha pulisseri are made with pepper powder instead of red chilli powder..thanks a lot..

  3. j
    jisna August 10, 2010

    Easy to make and tasty…..

  4. J
    JS October 4, 2007

    it was a goodrecipie .it came out really well.thanks

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