Saturday 14 September 2013


Kalan is a very traditional Keralite dish prepared using yogurt, coconut and vegetables. It is always a part of Onam Sadhya. 
Yam                                                 250 gm
Raw banana                                   2
Pepper powder                             1 tsp
Red chilly powder                         1 tsp
Pinch of turmeric powder
Curd                                                 1 cup
Salt to taste.
For grinding masala
Grated coconut                              3 tbsp
Jeera(cumin)                                   1 tsp                           
Green chilly                                     2 or 3
For seasoning
Mustard seeds                                 ½ tsp
Coconut oil                                       2 tsp
Methi/uluva seeds                          ¼ tsp
Red chilly                                           2
Curry leaves  few
Peel the skin of yam and banana and chop them into medium size pieces.  Then pressure cook both  with, pepper powder, chilly powder, turmeric, salt and half cup of water till 2 whistle.
For masala  grind coconut, green chilly and jeera into fine paste and keep aside.
Whip the curd and add it to the cooked vegetables boil in a low flame till it thickens  then add grounded paste and cook for 5 min.
Heat oil in seasoning pan  add mustard seeds, methi seeds, red chilly and few curry leaves fry for 2 min.  Pour this on  curry.  Kalan  ready to serve with rice.

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