Kalan

Kalan is a special dish prepared usually for traditional sadhyas in Kerala. This delicious dish is served with rice.

Ingredients

Plantain -2 (preferably Kerala nendrangai)

Elephant foot yam (Senai)- 250 grams kalan1

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

Preparation Method

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.