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Thursday, 16 June 2016

Kalan (Yam & Raw Banana Curry - Kerala Style)


            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. So go ahead and prepare this yummy dish by following a step by step guide with pictures.








  • 1 raw banana, cubed
  • 1 cup elephant yam, cubed
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. pepper powder
  • 1 cup water
  • 1/2 cup fresh grated coconut
  • 1 tsp. cumin seeds
  • 2-3 green chilies
  • 1 cup yoghurt
  • 1 tbsp. coconut oil
  • 1/2 tsp. mustard seeds
  • 1 dry red chili, broken
  • 1 sprig curry leaves






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

          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.

          Now add the coconut paste, followed by the yoghurt, salt, pepper powder and red chili powder. Mix everything well and simmer on a medium flame for 2-3 minutes. Transfer to a serving dish.

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

          Saute for a few seconds and pour this tempering on the prepared kalan. Serve with plain steamed rice, preferably Kerala brown rice.


          

                                 The Elephant yam & raw banana cut into cubes.



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




                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.



                               Now add the coconut paste, 



                followed by the yoghurt, salt, pepper powder and red chili powder. Mix everything 
                well and simmer on a medium flame for 2-3 minutes. 
                    



               Transfer to a serving dish and pour the tempering over the prepared kalan. Serve 
               with plain steamed rice, preferably Kerala brown rice.









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