Kalan is an integral part of sadya, the festive lunch prepared in Kerala. Kaalan is made of yogurt, coconut and one or 2 vegetables like raw Kerala banana and yam. Some times only either of the one vegetable is used. This curry is usually thick, with slight variations depending on the region. Kaalan can be stored for a longer period of time.
1) I have used more of banana than yam. You can use either same qty or increase or decrease according to one's taste.
2) Do not use too sour curd. After adding curd, vegetables will not cook.
3) If you want a very thick curry, after frying tempering ingredients, add a tsp of rice flour to oil & add to curry.
Quantity | Name | |
---|---|---|
400 Gms. | Banana, kerala, raw | |
200 Gms. | Yam | |
0.25 Tsp. | Turmeric powder | |
0.5 Tsp. | Pepper powder | |
Salt to taste | ||
2 Tsp. | Ghee (clarified butter) | |
1 Cup | Water (approximate) | |
To grind | ||
1 Cup | Coconut,grated | |
1 Tbsp. | Greeen chillies,chopped | |
Tempering | ||
2 Tbsp. | Coconut oil | |
2 Tsp. | Mustard seeds | |
1 Pinch | Fenugreek | |
2 Sprigs | Curry leaves | |
2 No.s | Whole red chillies broken to 2 pieces | |
To grind | ||
1.5 Cup | Yoghurt / curd | |
1 Pinch | Cumin seeds |
1) Peel bananas. Cut vertically into 2. Then cut into half inch pieces slantingly.
2) Peel and cube yam, matching the size of banana.
3) Cook both the vegetables with turmeric, salt and pepper powder till well cooked. Add ghee.
4) Beat yoghurt to make it smooth. Add to vegetables and bring to a boil and let it cook.
5) Grind all the ingredients given under "to grind" to a smooth paste. Add to the vegetables. Let it boil and become thick.
Tempering:-
1) Heat coconut oil.
2) Splutter mustard and then fenugreek. Add curry leaves and chilly. When it is fried, add to the curry.
Serve with rice.