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Recipe Name: Kalan  
Category: Indian Regional Sub Category: Kerala


Prep Time Cook Time Serves



Yam sliced into small pieces   100 gm
Mashed yogurt (without water)   ½ litre
Raw banana   1 small
Grated coconut   1/2 cup
Cumin seeds   ½ tsp
Pepper powder   1 tsp
Water   1cup
Turmeric powder   ¼ tsp
Fried and powdered fenugreek   ½ tsp
Green chillies   3-4(slit the edge)
Ghee   3 tsp
Dried chilli   2-3(split into 2)
Mustard   1 tsp
Ghee   1 tsp
Curry leaves   1sprig
Salt to taste  


  • Remove the skin of the plantain and slice it into small pieces.
  • Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
  • Dissolve the pepper powder in ½ cup of water and strain it through a clean cloth. Cook the vegetables in this water.
  • Add the turmeric powder and salt. Stir well.
  • When the water dries, add 1 tsp ghee. Pour the yogurt and mix well. Lower the flame.
  • When the curd boils and becomes dry and thick, add the ground coconut mixture and fenugreek powder into it. Stir well.
  • Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.
Tags:   raw banana, high fiber, yogurt, yamKalan, water , ½ , coconut , powder , add , when , stir , cumin , powder , smooth , yogurt , small , tsp , sliced , dries , ghee , pour , curd , flame , lower
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs