Kalan

Kalan Pic : Priya Q

This preparation made using butter milk is another of Onam food recipes

Yam – 1000 gms (sliced into small pieces)
Raw banana – 1 no. (small) – remove skin and dice it into small pieces
Green chili – 3 nos (slit lengthwise)
Black pepper powder – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Water – 1 cup
Ghee / coconut oil – 4 tsp
Curry leaves – 1 sprig
Curd / plain yogurt – 3 cups (beaten)
Grated coconut – 1/2 quantity
Cumin (jeera) – ½ tsp
Fenugreek seeds (methi) – ½ tsp (fried and powdered)
Dry red chili – 2 nos (split into two)
Mustard – 1 tsp

1. Grind coconut and cumin to a smooth paste with no water and keep it aside
2. Dissolve pepper powder in ½ cup water and strain in to through clean cloth
3. Cook the vegetables in this water
4. Add turmeric powder and salt and stir
5. When the water is almost dry add 1 tsp ghee / coconut oil and yogurt and mix
6. Cook on slow flame and bring the yogurt mixture to a boil
7. When the mixture becomes thick add the ground coconut and fenugreek powder and stir
8. Bring to a boil and take off the flame
9. Temper with mustard, dry red chili and curry leaves in remaining ghee or coconut oil and close the vessel immediately to seal the aroma

*Tempering is a simple process where you heat the oil, add mustard. Wait till it sputters and add red chili and curry leaves and add to the main dish

Onam Asamsakkal! 🙂