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South Indian
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Kalan
Cuisine Style Kerala | Cooking Time 30 minutes
To Serve 4 | Take with Rice
Type Lunch
Ingredients
Yam (Karunai Kizhangu) - 100g
Small raw banana (Nenthra) - 1
Yogurt (curd) - 1/2 Litre
Grated coconut - 1/2 quantity
Pepper powder - 1 tsp
Cumin seeds - 1 tsp
Fenugreek - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli - 2
Green chilli - 3
Mustard Seed - 1 tsp
Curry leaves
Salt to taste
Coconut oil for seasoning
Preparation
- Peel off the raw banana and into cubical shape and put into water immediately (This avoids banana turns to black color).
- Cut yam into cubical shape.
- Then boil these vegetables in a pressure cooker with little salt and turmeric powder.
- Grind grated coconut, cumin seed and pepper into fine paste.
- Dry roast fenugreek (golden brown with 1/4 tsp of any oil) and make into fine powder.
- Smash soar yogurt with salt and turmeric powder and keep aside.
- In a pan heat yogurt and mix boiled vegetables. (Don’t boil).
- Add ground paste and powdered fenugreek.
- Stir continuously.
- Remove the gravy from stove.
- Heat the oil in another pan.
- Add mustard seed, curry leaves and red chillies (break into two halves) and allow it for spluttering.
- Now transfer the boiled gravy to this vessel.
- Serve hot with steamed rice.
Note
Addition of 1 tbs ghee gives difference in taste.
Tips
You can use banana alone.