Kaalan

Another sadya item for the blog. It’s a tangy and curd based gravy. You guys might be surprised at the amount of coconut used in a kerala sadya 🙂

Ingredients:

• Yam 100 gm
• Raw banana 1 small
• Salt to taste
• Turmeric powder 1/2 tsp
• Green chillies 3-4
• Pepper corns 8-9
• Cumin seeds 1/2 tsp
• Mustard seeds 1/2 seeds
• Dried red chillies 2
• Curry leaves 2 sprigs
• Coconut oil 2 tsp
• Fenugreek powder a pinch
• Fresh curd 1 cup
• Grated coconut 1/2 cup

Method:

• Peel and wash the yam and raw banana. 
• Cut them into medium sized chunks and soak them in turmeric water.
• Cook the vegetables in water with some salt and turmeric powder.
• Cook till the vegetables are soft and mushy.
• Grind the coconut along with cumin seeds, green chillies and pepper corns till it is a fine paste.
• Add the curd to this paste and mix well.
• Pour this into the cooked vegetables and bring to a boil.
• For the tempering, heat oil in a small pan and add mustard seeds to it.
• When it splutters, add dried red chillies, fenugreek seeds and curry leaves 
• Add this to the vegetable-coconut-curd mixture. 
• Yummy kaalan is ready to serve 🙂