Kaalan
Kaalan (Malayalam: കാളന് [kaːɭan]) is a Keralite dish (south India) made of yogurt, coconut and one vegetable like nendran plantain or a tuber like yam. It is very thick and more sour than Aviyal. Kaalan is typically served as part of the Sadhya. – Source: Wikipedia
Ingredients
- 100 gm Yam / சேனைக்கிழங்கு
- ½ nos Banana, raw / வாழைக் காய்
- 1½ cup Curd / தயிர்
- 3 nos Green Chili, Fresh / பச்சை மிளகாய் - adjust to your spice level
- 2 nos Red Chili, Dry / வற மிளகாய் - optional
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tsp Black Pepper powder / மிளகுத்தூள்
- 1 tsp Fenugreek seed / வெந்தயம்
- 1 tsp Cumin seed / சீரகம்
- 1 tsp Mustard seed / கடுகு
- 1 cup Coconut, Fresh / தேங்காய் - grated
- 1 tsp Salt / உப்பு - adjust to your taste
- 1 tbsp Ghee / நெய்
- 1 tbsp Coconut Oil / தேங்காய் எண்ணெய்
Instructions
- Peel skin from yam and raw banana and cut into ½ x 1 inch long pieces
- Grind coconut, green chili, fenugreek and cumin seeds into smooth paste preferably without adding water
- Cook the cut yam and banana along with black pepper powder, salt, turmeric powder until it becomes soft [Note: use as little water as required as we need to almost dry the water]
- Add 1tsp of ghee and curd and simmer the flame
- When Curd starts boiling, add the smooth paste of coconut, green chili, fenugreek and cumin seeds
- Stir and boil well
- Season with coconut oil, mustard, red dry chilies and curry leaves
- Serve hot
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