Kerala Style Kalan Kerala Style Kalan is a traditional styled ethnic dish very popular in Kerala Cuisine. 100 g Raw banana (Ethakkai)100 g Elephant yam (Chena)50 g Green chillies (slit)1/4 tsp Turmeric powderSalt (As reqd)10 g Pepper powder1 tsp Ghee1 ltr Curd (not too sour)1/4 of Coconut1/4 tsp Cumin seeds (Jeerakam)1 tbsp Coconut oil2 nos Dry red chillies (Kollamulaku)1 tsp Mustard seeds1/2 tsp Fenugreek seeds(roasted and powdered) (Uluva)Curry leaves (Few) For preparing the tasty dish, first peel skin off the raw bananas and the yam.Cut vegetables into small pieces.Place the chopped vegetables along with salt, turmeric powder, pepper powder and water in a vessel and allow it to cook.When the vegetables are cooked and all the water has completely evaporated, add a tsp of ghee and mix well.Add the curd to the above mixture and mix well.Allow it to boil and when it thickens and finally gets reduced, remove from the flame.Grind together grated coconut and cumin seeds.Add the above ground mixture into the vessel and mix well.Heat oil in a small pan or a kadai.Splutter mustard seeds and saute dry red chillies and curry leaves.Add the above seasoning into the kalan and mix well.Add the roasted and powdered fenugreek into the dish and mix again.Cover the vessel with a lid to lock the flavour. You can visit this link for a healthy dish Aviyal. You can also visit this link Raw Mango Curry without Coconut. Kerala Kerala Style Kalan Kerala Style Kalan is a traditional styled ethnic dish very popular in Kerala Cuisine. 100 g Raw banana (Ethakkai)100 g Elephant yam (Chena)50 g Green chillies (slit)1/4 tsp Turmeric powderSalt (As reqd)10 g Pepper powder1 tsp Ghee1 ltr Curd (not too sour)1/4 of Coconut1/4 tsp Cumin seeds (Jeerakam)1 tbsp Coconut oil2 nos Dry red chillies (Kollamulaku)1 tsp Mustard seeds1/2 tsp Fenugreek seeds(roasted and powdered) (Uluva)Curry leaves (Few) For preparing the tasty dish, first peel skin off the raw bananas and the yam.Cut vegetables into small pieces.Place the chopped vegetables along with salt, turmeric powder, pepper powder and water in a vessel and allow it to cook.When the vegetables are cooked and all the water has completely evaporated, add a tsp of ghee and mix well.Add the curd to the above mixture and mix well.Allow it to boil and when it thickens and finally gets reduced, remove from the flame.Grind together grated coconut and cumin seeds.Add the above ground mixture into the vessel and mix well.Heat oil in a small pan or a kadai.Splutter mustard seeds and saute dry red chillies and curry leaves.Add the above seasoning into the kalan and mix well.Add the roasted and powdered fenugreek into the dish and mix again.Cover the vessel with a lid to lock the flavour. You can visit this link for a healthy dish Aviyal. You can also visit this link Raw Mango Curry without Coconut. Kerala
Very nice. Thank you
Turned out real good. Thanks
curd must never be boiled but must be continuosly stirred till becoming thick.
hey ..very simple and Yummy!!!I tried first time ,It came out very well…
Really good!!!!!!!!!
lip smacking
gud one