Kalan
A preparation with yoghurt or curd with thick gravy
Ingredients
- 100 gm Elephant yam cut into small pieces, Chena
- Raw banana A small one, Vazhakka
- 3 nos Green chillies slit the edge
- 1 tsp Pepper powder
- 1 cup Water
- 1/4 tsp Turmeric powder
- Salt As reqd
- 1/2 ltr Mashed yoghurt without water
- 1/2 of Coconut grated
- 1/2 tsp Cumin seeds Jeerakam
- 1/2 tsp Fenugreek fried and powdered, Uluva
- 4 tsp Ghee
- 2 nos Dry red chillies broken into two, Kollamulaku
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
Instructions
- 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.
- Splutter mustard seeds, dry red chillies and curry leaves.
Tried this recipe?Let us know how it was!