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Main Course

Quick And Yummy Ethappazham Kaalan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 15 servings

2 Plantain
2 kg Curd
2 cup Coconut — grated
2 Green chilli
1 tbsp Chilli powder
1 tbsp Cumin seeds
1 tbsp Fenugreek powder
1 tsp Turmeric powder
Salt
Mustard
Whole Fenugreek
Curry leaves
2 Whole red chilly
Oil

Preparation

Step 1
Slice plantain in small pieces. Cook this in 2 cups water with green chilly and chilly powder. Smazh the cooked plantain with a spoon / ???
Step 2
Grind coconut, jeerakam, and turmeric. Add this to the cooked plantain. Add fenugreek powder. And salt. Cook for another 1 minute.
Step 3
Beat the curd without water and make it creamy. Pour this to the above and Stir everything together thoroughly for 2 min. take it off the heat.
Step 4
Allow to crackle the mustard in a pan and add fenugreek, whole chilly, curry leaves. Pour this to the above, Stir everything together thoroughly and serve.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

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Main Course

Quick And Yummy Ethappazham Kaalan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 15 servings

2 Plantain
2 kg Curd
2 cup Coconut — grated
2 Green chilli
1 tbsp Chilli powder
1 tbsp Cumin seeds
1 tbsp Fenugreek powder
1 tsp Turmeric powder
Salt
Mustard
Whole Fenugreek
Curry leaves
2 Whole red chilly
Oil

Preparation

Step 1
Slice plantain in small pieces. Cook this in 2 cups water with green chilly and chilly powder. Smazh the cooked plantain with a spoon / ???
Step 2
Grind coconut, jeerakam, and turmeric. Add this to the cooked plantain. Add fenugreek powder. And salt. Cook for another 1 minute.
Step 3
Beat the curd without water and make it creamy. Pour this to the above and Stir everything together thoroughly for 2 min. take it off the heat.
Step 4
Allow to crackle the mustard in a pan and add fenugreek, whole chilly, curry leaves. Pour this to the above, Stir everything together thoroughly and serve.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.