Kalan


Kalan Recipe


Cuisine Style: Kerala, south india | Cooking Time: 15 minutes | To Serve: 2 | Take with: Rice | Type: Lunch Gravy

Ingredients

  • Malabar Yam (Karunai Kizhangu) - ½
  • Small raw banana (Nenthra) - 1
  • Yogurt (curd) - ¼ cup
  • Grated coconut - ½ cup
  • Pepper powder - 1 tsp
  • Cumin seeds - 1 tbsp
  • Fenugreek seeds- ½ tbsp
  • Turmeric powder - ½ tsp
  • Dry red chilli - 2
  • Green chilli - 2
  • Mustard Seed - 1 tsp
  • Curry leaves - 1 spring
  • Salt to taste
  • Coconut oil for seasoning

Preparation

  • Peel off the raw banana & Malabar yam and into cubical shape and put into water immediately (This avoids banana turns to black color).
  • Heat water in a broad pan; add raw banana, Malabar yam, turmeric powder & salt & parboil [¾ th cook].
  • Finally add lemon juice then drain water & keep it aside.
  • Add grated coconut, cumin seeds, dry red chilli, green chilli and pepper in a mixie jar & grind to fine paste with ½ cup of water.
  • Dry roast fenugreek seeds, cool it & grind to fine powder.
  • In a bowl add curd/ yogurt with salt and turmeric powder, whisk continuously without lumps and keep aside.
  • Heat pan then add curd mixture & parboiled raw banana & Malabar yam mix well on low flame.
  • Add ground paste and powdered fenugreek mix well & let it boil & thickens. Then cut off heat.
  • For seasoning:- Heat the coconut oil in another pan, add mustard seeds & let it splutter, then add curry leaves & red chilli fry for a min.
  • Add seasoned ingredients to the raw banana & yam gravy mixture then serve hot with rice.

Tip

  • You can use banana alone.

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