Kalan - Kerala Style

Name: Kalan - Kerala Style
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 raw banana, cubed; 1 cup elephant yam, cubed; to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. red chilli powder; 1/2 tsp. pepper powder; 1 cup water; 1/2 cup fresh grated coconut; 1 teaspoon cumin seeds; 2-3 green chilies; 1 cup yoghurt; 1 tablespoon coconut oil; 1/2 teaspoon mustard seeds; 1 dry red chilli, broken; 1 sprig curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cookingwithcoconut - This Kerala style simple Vegetarian dish is one of the dishes served in a Sadya meal. It is almost similar to Avial. In this recipe yam and raw banana are cooked along with yoghurt and fresh coconut paste.

A tempering of mustard seeds, red chilies and curry leaves is then poured over the end product. Extremely delicious, it is relished with plain steamed rice, preferably Kerala brown rice.

Bethica Das @kitchen_flavours

Sharjah (UAE)

A tempering of mustard seeds, red chilies and curry leaves is then poured over the end product. Extremely delicious, it is relished with plain steamed rice, preferably Kerala brown rice.

Saved

Ingredients

25 minutes

3-4 servings

1raw banana, cubed
1 cupelephant yam, cubed
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.red chilli powder
1/2 tsp.pepper powder
1 cupwater
1/2 cupfresh grated coconut
1 teaspooncumin seeds
2-3green chilies
1 cupyoghurt
1 tablespooncoconut oil
1/2 teaspoonmustard seeds
1dry red chilli, broken
1 sprigcurry leaves

Saved

Steps

25 minutes

1

Grind the coconut, cumin seeds and green chilies into a paste by adding some water. Keep aside.
2

In a pan add the yam, raw banana, salt and 1 cup water. Bring it to a boil and
simmer, covered till they turns soft but not mushy.
3

Now add the coconut paste,
4

Followed by the yoghurt, salt, pepper powder and red chilli powder.
5

Mix everything well and simmer on a medium flame for 2-3 minutes. Then transfer to a serving dish.
6

Heat the oil in a pan and temper with mustard seeds and whole red chilli. After it stops spluttering, add the curry leaves and switch off the flame.
7

Pour the tempering over the prepared kalan. Serve with plain steamed rice, preferably Kerala brown rice.