| Recipe Name: Kalan |
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| Category: Indian Regional |
Sub Category: Kerala |
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| Prep Time |
Cook Time |
Serves |
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0 |
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Ingredients: |
| Yam sliced into small pieces |
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100 gm |
| Mashed yogurt (without water) |
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½ litre |
| Raw banana |
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1 small |
| Grated coconut |
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1/2 cup |
| Cumin seeds |
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½ tsp |
| Pepper powder |
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1 tsp |
| Water |
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1cup |
| Turmeric powder |
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¼ tsp |
| Fried and powdered fenugreek |
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½ tsp |
| Green chillies |
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3-4(slit the edge) |
| Ghee |
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3 tsp |
| Dried chilli |
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2-3(split into 2) |
| Mustard |
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1 tsp |
| Ghee |
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1 tsp |
| Curry leaves |
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1sprig |
| Salt to taste |
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Method: |
- 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.
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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 |
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