Kaalan is a slightly thick preparation with curd, coconut and tubers and vegetables like yam and raw banana.
Ingredients
Curd €“ ¾ litre
Pepper powder €“ 1 tsp
Yam €“ 15 g
Banana, raw €“ 1
Curry leaves €“ 2 sprigs
Green chillies €“ 3
Turmeric powder €“ 1 tsp
Salt €“ to taste
Ghee €“ 1 tsp
Coconut grated €“ half a coconut
Cumin seeds €“ 1 tsp
Green chillies €“ 10 g
Fenugreek seeds €“ 1 tsp
Coconut oil €“ 1 tbsp
Mustard seeds €“ ½ tsp
Dry red chillies (shredded) €“ 2
Curry leaves €“ 2 sprigs
Pepper powder €“ 1 tsp
Yam €“ 15 g
Banana, raw €“ 1
Curry leaves €“ 2 sprigs
Green chillies €“ 3
Turmeric powder €“ 1 tsp
Salt €“ to taste
Ghee €“ 1 tsp
Coconut grated €“ half a coconut
Cumin seeds €“ 1 tsp
Green chillies €“ 10 g
Fenugreek seeds €“ 1 tsp
Coconut oil €“ 1 tbsp
Mustard seeds €“ ½ tsp
Dry red chillies (shredded) €“ 2
Curry leaves €“ 2 sprigs
Preparation
Strain the curd well.
Add pepper powder to water and when it clears, drain the liquid.
Add water to this again and then add the chopped yam pieces, the banana pieces (scrape off the skin and cut into thin long pieces), curry leaves, green chillies, turmeric powder and salt and keep for cooking.
When the yam is cooked well and the remaining water dries up, add ghee and sauté well.
To this, add the strained curd and keep to boil till it dries up.
When it thickens well, make a paste of the grated coconut, cumin seeds and green chillies, and add it to the yam mixture and boil it well.
Switch off the flame.
Heat a frying pan and roast (without oil) the fenugreek seeds.
Finely powder the roasted fenugreek seeds and add it to the prepared kaalan.
Heat the coconut oil, add the mustard seeds, dry red chillies and curry leaves. Toast them well, add to the kaalan and mix well.
Add pepper powder to water and when it clears, drain the liquid.
Add water to this again and then add the chopped yam pieces, the banana pieces (scrape off the skin and cut into thin long pieces), curry leaves, green chillies, turmeric powder and salt and keep for cooking.
When the yam is cooked well and the remaining water dries up, add ghee and sauté well.
To this, add the strained curd and keep to boil till it dries up.
When it thickens well, make a paste of the grated coconut, cumin seeds and green chillies, and add it to the yam mixture and boil it well.
Switch off the flame.
Heat a frying pan and roast (without oil) the fenugreek seeds.
Finely powder the roasted fenugreek seeds and add it to the prepared kaalan.
Heat the coconut oil, add the mustard seeds, dry red chillies and curry leaves. Toast them well, add to the kaalan and mix well.
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