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Main Course

Kalan(Kurukku Kalan)

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 5 servings

100 g Elephant yam chena
1 nos Raw banana (ethakka)
1/2 tsp Turmeric powder
1/2 tsp Pepper powder — optional
1 tsp Ghee
3 nos Green chillies
1 nos Coconut
1 tbsp Coconut oil
1/2 tsp Cumin seeds (Jeerakam)
1 cup Curd
1 tsp Mustard
1 tsp Fenugreek (uluva)
4 nos Red chillies
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Remove the skin of vegetables and cut into small pieces.
Step 2
Cook the vegetables with turmeric powder,ghee, some curry leaves, pepper powder(optional) and water.
Step 3
Allow to cook the vegetables and become dry. Then add curd and salt.
Step 4
Mix it well in low flame and give it a good stir continuously. Allow to dry.
Step 5
Make thick fine paste with coconut, cumin seeds and green chillies.
Step 6
Add this paste to the vegetables and Stir everything together thoroughly.Let it cook for 3 minutes.
Step 7
Heat a pan and put some coconut oil. Fry mustard seeds, uluva, red chillies and curry leaves.
Step 8
Add this to kalan and serve hot.
Step 9
Tips: 1)Add salt only after vegetables are cooked.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Kalan(Kurukku Kalan)

Ingredientsfor 5 servings

100 g Elephant yam chena
1 nos Raw banana (ethakka)
1/2 tsp Turmeric powder
1/2 tsp Pepper powder — optional
1 tsp Ghee
3 nos Green chillies
1 nos Coconut
1 tbsp Coconut oil
1/2 tsp Cumin seeds (Jeerakam)
1 cup Curd
1 tsp Mustard
1 tsp Fenugreek (uluva)
4 nos Red chillies
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Remove the skin of vegetables and cut into small pieces.
Step 2
Cook the vegetables with turmeric powder,ghee, some curry leaves, pepper powder(optional) and water.
Step 3
Allow to cook the vegetables and become dry. Then add curd and salt.
Step 4
Mix it well in low flame and give it a good stir continuously. Allow to dry.
Step 5
Make thick fine paste with coconut, cumin seeds and green chillies.
Step 6
Add this paste to the vegetables and Stir everything together thoroughly.Let it cook for 3 minutes.
Step 7
Heat a pan and put some coconut oil. Fry mustard seeds, uluva, red chillies and curry leaves.
Step 8
Add this to kalan and serve hot.
Step 9
Tips: 1)Add salt only after vegetables are cooked.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.