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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Sour Curd - 1 1/2 cups
- Elephant yam(cut into small pieces, Chena) - 1/2 cup
- Raw banana(cut into small pieces, Pachhakkai) - 1/2 cup
- Coconut - 1/2 of
- Black Pepper Powder - 2 spoon
- Turmeric powder - 1/2 spoon
- Green chillies - 5 nos
- Fenugreek seeds(Uluva) - 1 spoon
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Dry red chillies(Kollamulaku) - 2 -
- Curry leaves(A few) -
Ingredients
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Instructions
- Heat up a vessel.
- Add black pepper powder, turmeric powder and salt.
- Grind together coconut and green chillies into a smooth paste.
- Add curd into the boiling curry.
- Allow it to boil further.
- When it becomes thick, add the ground mixture and more curry leaves.
- Switch off the gas and close with a lid.
- Heat up a pan or a kadai.
- Add fenugreek seeds and fry it.
- Powder it and add it into the curry.
- Heat oil in the same pan.
- Splutter mustard seeds and saute curry leaves and dry red chillies.
- Add it too into the curry and mix well.
- :- For more sadhya items, see my other sadhya recipes.
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3 comments
Would adding Cumin enhance the taste?
This recipe for kaalan is the best which I had experimented. The steps are very clear and precise. The end product is a superb fine dish! I thing adding a little jaggery in the end makes this dish extra delicious!
We tried this recipe and it came out very well. Thanks.