Kerala Style Kalan

Ingredientsfor 4 servings

• 100 g Raw banana (Ethakkai)
• 100 g Elephant yam Chena
• 50 g Green chillies — slit
• 1/4 tsp Turmeric powder
• Salt, to taste
• 10 g Pepper powder
• 1 tsp Ghee
• 1 litre Curd not too sour
• 1/4 Of Coconut
• 1/4 tsp Cumin seeds (Jeerakam)
• 1 tbsp Coconut oil
• 2 nos Dry red chillies (Kollamulaku)
• 1 tsp Mustard seeds
• 1/2 tsp Fenugreek seeds(roasted and powdered (Uluva)
• Curry leaves, a few

Preparation

1. Step 1

   For preparing the Dish, first peel skin off the raw bananas and the yam.

2. Step 2

   Cut vegetables into small pieces.

3. Step 3

   Place the chopped vegetables along with salt, turmeric powder, pepper powder and water in a vessel and allow it to cook.

4. Step 4

   When the vegetables are cooked and all the water has completely evaporated, add a tsp of ghee and Stir everything together thoroughly.

5. Step 5

   Add the curd to the above mixture and Stir everything together thoroughly.

6. Step 6

   Allow it to boil and when it thickens and finally gets reduced, take it off the heat.

7. Step 7

   Grind together grated coconut and cumin seeds.

8. Step 8

   Add the above ground mixture into the vessel and Stir everything together thoroughly.

9. Step 9

   Heat the oil in a small pan or a kadai.

10. Step 10

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

11. Step 11

    Add the above seasoning into the kalan and Stir everything together thoroughly.

12. Step 12

    Add the roasted and powdered fenugreek into the dish and mix again.

13. Step 13

    Cover the vessel with a lid to lock the flavour.