Kerala Recipes
Kalan Recipe
Prep Time | 10 minutes |
Servings |
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Ingredients
- Plantain -2 preferably Kerala nendrangai
- foot Elephantyam - 250 grams senai
- Pepper powder - 1/2 tsp
- Chilli powder - 1 tsp
- Turmeric powder - a generous pinch
- Yogurt/Curd -1 1/4 cup
- salt as required
- For Grinding
- Grated coconut -1/3 cup
- Cumins seeds/Jeerakam -1 tsp
- Green chilli -3
- For the seasoning
- Coconut oil -1 tbsp
- Mustard Seeds - 1 tsp
- Fenugreek seeds -1/2 tsp Uluva
- Red chilli -1
- leaves Curry- few
Ingredients
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Instructions
- Peel the skin and chop plantain and yam into medium size pieces.
- Grind the ingredients given under grinding to a smooth paste and keep it aside.
- Whisk curd and keep it ready.
- Pressure cook plantain and elephant foot yam (senai) with pepper powder, salt, chilli powder, turmeric powder for 1 whistle using less water. If there is water, cook until it evaporates.
- Mash the vegetables slightly. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening.
- Then add the ground paste, cook for a few seconds on low flame and remove from heat.
- Heat a tbsp of coconut oil, add mustard seeds, when it splutters, add fenugreek seeds, red chilli, curry leaves and pour it over the kalan.
- Serve it with hot rice.
Recipe Notes
You can use any oil but coconut oil gives Traditional taste of Kerala.