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 steamed rice, preferably Kerala brown rice. So go ahead and prepare this yummy dish by checking out the step by step pictorial recipe.

• 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. 

          Sauté 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 coconut, cumin seeds & green chilies into a paste by adding some 
                water. Keep aside.

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

                                 Now add coconut paste, 

                               followed by yoghurt, salt, pepper powder & red chili powder. 
                    

                        Mix well & simmer for 2-3 minutes. Then transfer to a serving dish.

                     Heat oil & temper with mustard seeds & whole red chili. Add curry 
                     leaves & switch off the flame. 

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