Kalan is a special dish prepared usually for traditional sadhyas in Kerala. This delicious dish is served with rice.
Plantain -2 (preferably Kerala nendrangai)
Elephant foot yam (Senai)- 250 grams
Pepper powder - 1/2 tsp
Chilli Powder -1 Tsp
Turmeric powder - a generous pinch
Yogurt/Curd -1 1/4 cup
Salt as required
For the grinding
Grated Coconut - 1/3 cup
Cumins seeds/ jeera -1 tsp
Green chilli -3
For the seasoning
Coconut oil -1 tbsp
Mustard seeds -1 tsp
Fenugreek seeds -1/2 tsp
Red chilli -1
Curry leaves - few
Peel the skin and chop plantain and yam into medium size pieces. Grind the ingredients given under grinding and keep it aside. Whip curd.
Now Pressure cook plantain and elephant foot yam (Senai) with pepper powder, salt, chilli powder, turmeric powder for 1 whistle using less water. If there is little water, cook till it dries.
Mash vegetables slightly. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening.
Then add the grounded paste, cook for a few seconds and remove from fire.
Heat a tbsp of coconut oil, add mustard seeds, when mustard splutters, add the other ingredients mentioned under seasoning and pour it over the kalan.