Kaalan is an age-old favourite dish that the Malayalis proudly claim as theirs. Though it is a simple enough dish to make, a well-made Kaalan is always draw admiration. Younger generation these days know it best as a part of the Sadya (traditional vegetarian feast) repertoire.

Ingredients:

Elephant yam-100 g

Raw banana -1

Yoghurt-1 cup mashed

Green chillies-4

Ghee-4tsp

Turmeric powder- ½ tsp

Fenugreek seeds- ½ tsp

Mustard seeds- ½ tsp

Pepper-1 tsp

Dry red chillies -3

Curry leaves-few

Grated coconut- For the paste 1 1/2 cups

Cumin seeds -½ tsp

Method

• Remove the skin of the banana and yam and slice them into small pieces.
• Grind the coconut and cumin seeds to a smooth paste without adding water and keep aside.
•  Dissolve the pepper powder in 1/2 a cup of water and strain it through a clean cloth.
• Cook the vegetables in the above water after stirring in turmeric powder and salt.
• When the water dries up, add a teaspoon of ghee and yoghurt and mix well. Lower the flame.
• When the curd boils and becomes dry and thick, add the ground coconut mixture and the fenugreek powder.
•  Stir well. Bring to a boil and then remove from flame.
• Heat 3 teaspoons of ghee in a small frying pan.
• Splutter mustard seeds, dry red chillies and curry leave and add it to the Kaalan.

Serve with rice.

Kaalan

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Neena

Recipe type: Side dish

Cuisine: Indian,South Indian

Serves: 4-5

Ingredients

• Elephant yam-100 g
• Raw banana -1
• Yoghurt-1 cup mashed
• Green chillies-4
• Ghee-4tsp
• Turmeric powder- ½ tsp
• Fenugreek seeds- ½ tsp
• Mustard seeds- ½ tsp
• Pepper-1 tsp
• Dry red chillies -3
• Curry leaves-few
• Grated coconut- For the paste 1½ cups
• Cumin seeds -½ tsp

Instructions

1. Remove the skin of the banana and yam and slice them into small pieces.
2. Grind the coconut and cumin seeds to a smooth paste without adding water and keep aside.
3. Dissolve the pepper powder in ½ a cup of water and strain it through a clean cloth.
4. Cook the vegetables in the above water after stirring in turmeric powder and salt.
5. When the water dries up, add a teaspoon of ghee and yoghurt and mix well. Lower the flame.
6. When the curd boils and becomes dry and thick, add the ground coconut mixture and the fenugreek powder.
7. Stir well. Bring to a boil and then remove from flame.
8. Heat 3 teaspoons of ghee in a small frying pan.
9. Splutter mustard seeds, dry red chillies and curry leave and add it to the Kaalan.
10. Serve with rice.

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