Kaalan

Name: Kaalan
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Raw Plantains (Ethakkai); 1 cup Curd; 3/4 cup Coconut grated; 4 shallots sliced; 5 Green chilies (Slit); As needed Curry leaves; 1/4 tsp Turmeric powder; 1/4 tsp Cumin Seeds; 1/4 tsp Turmeric powder; 1/2 tsp Pepper powder; 3 nos Dry red chilies; 1 tsp mustard seeds; 1/2 tsp Fenugreek seeds; Big pinch of Asafoetida powder; 1 tbsp Coconut oil; Salt as per taste

Inish Issac @InishKitchen

#everydayveg Onam Sadhya will be incomplete without "Kaalan". "Kaalan" is quintessential part of Sadhya (feast) and is our favorite dish. Such a simple, easy to make and yet so delicious. It is prepared with either elephant foot yam or raw banana. An easy breezy curry prepared using buttermilk, mustard seeds, coconut and raw bananas along with a host of other subtle spices.

Inish Issac @InishKitchen

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Ingredients

20 minutes

6 servings

2 cupsRaw Plantains (Ethakkai)
1 cupCurd
3/4 cupCoconut grated
4shallots sliced
5 Green chilies (Slit)
As neededCurry leaves
1/4 tspTurmeric powder
1/4 tspCumin Seeds
1/4 tspTurmeric powder
1/2 tspPepper powder
3nos Dry red chilies
1 tspmustard seeds
1/2 tspFenugreek seeds
Big pinch of Asafoetida powder
1 tbspCoconut oil
Salt as per taste

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Steps

20 minutes

1

Peel skin off the raw plantains and cut them into small pieces. In a vessel, place the chopped vegetables along with salt, turmeric powder, coriander powder, pepper powder, curry leaves, green chilies and enough water to cover the vegetable and allow it to cook.
2

In a grinder, add in grated coconut, cumin seeds, shallots and green chilli (optional).
3

When the vegetables are cooked and more than half of the water is evaporated, add the ground mixture and mix well.
Allow it to boil and when it thickens, reduce the flame add in the thick curd and mix well. Further cook for 2 minutes.
4

In the meantime prepare for the tempering; heat coconut oil in a small pan, add in mustard seed and allow it to splutter. Add the fenugreek seeds, curry leaves and dried red chilies and a big pinch of Asafetida. Adding Asafetida is optional, since I like the fragrance I love added it. Sauté until the curry leaves becomes crisps. Pour the above tempering into the Kaalan and mix well. Cover the vessel with a lid to lock the flavors of the tempering and coconut oil.