Kalan

Ingredientsfor 10 servings

• 100 g Elephant yam — cut into small pieces, chena
• Raw banana A small one, Vazhakka
• 3 nos Green chillies slit the edge
• 1 tsp Pepper powder
• 1 cup Water
• 1/4 tsp Turmeric powder
• Salt, to taste
• 1/2 litre Yoghurt without water — mashed
• 1/2 Of Coconut — grated
• 1/2 tsp Cumin seeds (Jeerakam)
• 1/2 tsp Fenugreek fried and — powdered (Uluva)
• 4 tsp Ghee
• 2 nos Dry red chillies broken into two (Kollamulaku)
• 1 tsp Mustard seeds
• 1 sprig Curry leaves

Preparation

1. Step 1

   Remove the skin of the plantain and slice it into small pieces. 2)Grind coconut and cumin seeds to a smooth paste without adding water. Set aside.

2. Step 2

   Dissolve the pepper powder in 1/2 cup of water and strain it through a clean cloth.

3. Step 3

   Cook the vegetables in the above water.

4. Step 4

   Add turmeric powder and salt. give it a good stir.

5. Step 5

   When the water dries up, add 1 tsp of ghee.

6. Step 6

   Add yoghurt and Stir everything together thoroughly.

7. Step 7

   Lower the flame.

8. Step 8

   When the curd boils and becomes dry and thick, add the ground coconut mixture and fenugreek powder. give it a good stir.

9. Step 9

   Bring to a boil.

10. Step 10

    Take it off the heat.

11. Step 11

    Heat 3 tsp of ghee in a small frying pan.

12. Step 12

    Let the mustard seeds crackle, dry red chillies and curry leaves.